Total Time
10mins
Prep 5 mins
Cook 5 mins

This one looked really good.

Ingredients Nutrition

Directions

  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. Heat a lightly greased 8-in. nonstick skillet; pour about 2 tablespoons Batter into skillet center.
  3. 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.
  4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
  5. Stack cooled crepes with waxed paper or paper towels in between.
  6. 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.
  7. Top with cherry mixture.

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