Black Forest Crepes

1. 1

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

2. 2

   For crepes, place milk, eggs, butter, and flour in a blender; cover and process until smooth.

3. 3

   Heat a lightly greased 8-in.

4. 4

   nonstick skillet; pour about 2 tablespoons Batter into skillet center.

5. 5

   Lift and tilt pan to coat bottom evenly.

6. 6

   Cook until top appears dry and bottom is golden brown; turn and cook 15-20 seconds longer.

7. 7

   Remove to a wire rack.

8. 8

   Repeat with remaining batter, greasing skillet as needed.

9. 9

   Stack cooled crepes with waxed paper or paper towels in between.

10. 10

    For the filling, in a mixing bowl, beat cream and melted chocolate until soft peaks form.

11. 11

    Spoon about 2 tablespoons Over each crepe; roll up.

12. 12

    Top with cherry mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.