Directions

1. WHISK eggs in medium bowl. Add milk, flour, sugar and salt; whisk until smooth. Whisk in butter. Cover and chill at least 1 hour.
2. COAT 8-inch nonstick skillet lightly with no-stick cooking spray. Heat skillet over medium heat. Whisk batter before cooking. Add 3 tablespoons batter to skillet, tilting pan until batter coats bottom of skillet. Cook 30 to 60 seconds or until bottom is very lightly browned. Turn and cook an additional 30 to 45 seconds. Repeat to cook remaining crepes.
3. BEAT cream, powdered sugar and almond extract in large bowl with mixer on high speed until stiff peaks form. Microwave preserves in medium microwave-safe bowl on HIGH 30 to 45 seconds. Stir.
4. FILL crepes with whipped cream and banana slices. Roll up or fold, as desired. Place on serving plates. Drizzle with preserves. Top with additional banana slices; sprinkle with almonds.