- 12 crepes
- 1 can (21 oz.) cherry pie filling
- 1 can (8 oz.) chunk pineapple, well drained
- 1/8 tsp. almond extract
- Brown sugar
In a saucepan, combine pie filling, pineapple and almond extract. Heat through.
Down the center of each crepe, spoon 2 tablespoons of the hot filling.
Fold up sides.
Set on a hot serving plate. Sprinkle with brown sugar. Serve immediately.