Black Forest Crepes

• 1 (21 ounce) can cherry pie filling
• 1 teaspoon almond extract
• 23 cup milk
• 2 eggs
• 2 tablespoons butter, melted
• 14 cup flour
• 1 cup heavy whipping cream
• 3 ounces semi-sweet chocolate baking squares, melted and cooled

1. In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled.
2. For crepes, place milk, eggs, butter, and flour in a blender; cover and process until smooth.
3. Heat a lightly greased 8-in.
4. nonstick skillet; pour about 2 tablespoons Batter into skillet center.
5. Lift and tilt pan to coat bottom evenly.
6. Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer.
7. Remove to a wire rack.
8. Repeat with remaining batter, greasing skillet as needed.
9. Stack cooled crepes with waxed paper or paper towels in between.
10. For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form.
11. Spoon about 2 tablespoons Over each crepe; roll up.
12. Top with cherry mixture.

cherry pie filling, almond, milk, eggs, butter, flour, heavy whipping cream, semisweet chocolate baking squares

Taken from www.food.com/recipe/black-forest-crepes-190362 (may not work)