Ingredients
1-1/2 cups buttermilk3 large eggs3 tablespoons butter, melted1 cup all-purpose flour2 tablespoons sugar2 tablespoons baking cocoaFILLING:1 can (21 ounces) cherry pie filling1 can (8-1/2 ounces) sliced peaches, drained and chopped1/2 teaspoon ground cinnamon1/8 teaspoon almond extract1/3 cup hot fudge ice cream topping, warmedWhipped cream, optional
Preparation
In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and, if desired, garnish with whipped cream.
