1- 1/2 cups buttermilk
3 TBS. butter, melted
2 TBS. sugar
2 TBS. baking cocoa
1 can (21oz) cherry pie filling
1 can (8oz) sliced peaches, drained and chopped
1/2 tsp. ground cinnamon
1/8 tsp. almond extract
1/3 cup hot fudge ice cream topping, warmed
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 one hour.
Heat a lightly greased non stick skillet over medium heat; pour 2 TBS. batter ino 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 or papertowel.
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 TBS. filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream!