One of the reasons that we love this impressive-looking recipe is that it's easy to make. We prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen
Ingredients
- 1 can (21 ounces) cherry pie filling
- 1 teaspoon almond extract
- 2/3 cup 2% milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1/4 cup blanched almonds, ground
- 1/4 cup all-purpose flour
- filling:
- 1 cup heavy whipping cream
- 3 ounces 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 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.
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