Chocolate Cherry Crepes

• 1 can (21 ounces) cherry pie filling
• 1 teaspoon almond extract
• 2/3 cup whole milk
• 2 large eggs
• 2 tablespoons butter, melted
• 1/4 cup blanched almonds, ground
• 1/4 cup all-purpose flour
• 1 cup heavy whipping cream
• 3 ounces semisweet chocolate, melted and cooled
• 1/4 cup slivered almonds, toasted

1. 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.
2. 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.
3. 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.

cherry pie filling, almond, milk, eggs, butter, blanched almonds, allpurpose, heavy whipping cream, chocolate, slivered almonds

Taken from www.tasteofhome.com/recipes/chocolate-cherry-crepes/ (may not work)