Sweet 'n Sticky Crepe

Ingredients

• 2 Tbsp butter melted
• 2  eggs 
• 1 cup flour 
• 5 cups milk divided
• 0.5 tsp salt 
• 1 oz baker's semi-sweet chocolate melted
• 1 cup planters slivered almonds toasted
• 1.3 cups sugar 
• 0.5 tsp vanilla 
• 1 cup cool whip whipped topping thawed

Equipment

• frying pan
• sauce pan
• ladle
• blender
• wooden spoon

Directions

1. Heat sugar and 1 qt. (4 cups) of the milk in small heavy-bottomed saucepan on medium-low heat until mixture just begins to boil. Reduce heat to low; simmer 1 hour, stirring occasionally with a wooden spoon. (Filling is cooked when the mixture is thick and caramel colored.)
2. Place eggs, remaining 1 cup milk, the butter, flour and salt in blender container; cover. Blend on medium speed until well blended and smooth.
3. Let stand 20 min.
4. Ladle 1/4 cup batter into lightly greased hot skillet. Cook until lightly browned on each side. Repeat to make a total of 8 crepes. Spoon 2 Tbsp. filling down center of each crepe.
5. Roll up.
6. Serve crepes warm, topped with the chocolate, almonds and whipped topping.