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1
In a large bowl, combine the milk, eggs, and butter.
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2
Combine the flour, sugar, and salt and add it to the milk mixture.
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3
Beat everything until smooth.
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4
Cover and refrigerate for 1 hour.
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5
Meanwhile, in a small bowl, sprinkle the gelatin over cold water; let it stand for 2 minutes to soften.
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6
Add boiling water; stir until the gelatin is completely dissolved and the mixture is clear.
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7
Cool slightly.
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8
In a large bowl, mix the sugar and cocoa; add the cream and vanilla.
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9
Beat it on medium speed until well blended.
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10
Gradually beat in gelatin mixture.
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11
Cover and refrigerate at least 30 minutes.
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12
Heat a lightly greased 8-inch nonstick skillet.
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13
Pour 1/4 cup of batter into the center of the skillet.
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14
Lift and tilt the pan to evenly coat the bottom.
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15
Cook until the top appears dry; turn and cook 15-20 seconds longer.
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16
Move the cooked crepes to a wire rack to cool.
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17
Repeat with the remaining batter, greasing the skillet as needed.
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18
Stack the crepes with waxed paper or paper towels in between.
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19
Spoon or pipe the chocolate filling down the center of each crepe; roll up.
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20
Drizzle with the fudge topping and garnish with the whipped topping.
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21
Sprinkle with almonds.
