Ingredients
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2/3 cup milk
2 tablespoons butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
1 cup heavy whipping cream
3 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup slivered almonds, toasted
Directions
In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled. For crepes, place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
For the filling, in a mixing, beat cream and melted chocolate until soft peaks form. Spoon about 2 tablespoons over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
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