Black Forest Crepes

I made this for Lorraine’s birthday some years back. It was a serious hit!

Black Forest Crepes

Topping:
21 oz can cherry pie filling
1 tsp almond extract
Crepes:
2/3 cup milk
2 eggs
2 Tbsp butter, melted
1/4 cup blanched almonds, ground
1/4 cup all-purpose flour
Filling:
1 cup heavy whipping cream
3x 1 oz squares semisweet chocolate, melted & cooled
Assembly:
1/4 cup slivered almonds, toasted

Topping: In a small bowl, combine pie filling and almond extract; cover and refrigerate until chilled.

Crepes: Place the milk, eggs, butter, almonds and flour in a blender; cover and process until smooth.
Heat a lightly greased 8″ nonstick skillet; pour about 2 Tbsp 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.

Filling: In a mixing, beat cream and chocolate until soft peaks form.

Assembly: Spoon about 2 Tbsp filling over each crepe; roll up. Top with cherry mixture and sprinkle with slivered almonds.
Notes: We were out of almond extract so I substituted a mixture of rum and vanilla extracts. I forgot the almonds for the topping … but after drizzling the sauce over it and artfully placing 6 cherries on top and 2 along side … no one noticed.