21 ounce cherry pie filling canned (recommended: Comstock More Fruit)
6 servings chocolate syrup for garnish
6 crêpes store-bought (recommended: Frieda's)
0.3 cup kirsch liqueur (cherry brandy)
6 servings mint sprigs fresh for garnish
Equipment
sauce pan
Directions
In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted.
Remove from heat. Set aside 6 cherries, for garnish.
Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries.
