Chocolate-Almond Dessert Crepes

Directions

• In a large bowl, whisk eggs, milk and butter. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
• Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. Refrigerate, covered, at least 30 minutes.
• Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked,15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
• Spoon filling down center of each crepe; roll up. If desired, garnish with fudge topping, whipped cream and almonds.