Ingredients
1 can (21 ounces) cherry pie filling1 teaspoon almond extract2/3 cup 2% milk2 large eggs2 tablespoons butter, melted1/4 cup blanched almonds, ground1/4 cup all-purpose flourFILLING:1 cup heavy whipping cream3 ounces semisweet chocolate, melted and cooled1/4 cup slivered almonds, toasted
Preparation
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 bowl, 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.
