CHERRY CHEESE CREPE CAKE

STEP 1: Crêpes: Whisk flour with eggs, milk, 1/4 cup of the melted butter, sugar, vanilla and almond extract, if using. Let stand for 30 minutes.

STEP 2: Preheat 8-inch crêpe or non-stick frying pan; brush with remaining 1 tsp melted butter. Scoop a scant 1/4 cup batter into the centre of the pan, lifting and tilting pan to spread batter almost to the edges. Cook for 60 to 90 seconds or until golden on the bottom.

STEP 3: Carefully flip crêpe and cook for an additional 30 seconds. Repeat with remaining batter to make at least 18 crêpes (reserving any extra crêpes made for another purpose).

STEP 4: whipping cream, icing sugar and vanilla in food processor; blend for 2 to 3 minutes or until very smooth. Add 1 cup of the cherry pie filling, reserving remaining for garnish. Blend until cherries are finely chopped and evenly distributed. Scrape filling into bowl.

STEP 5: Assembly: Place 1 crêpe on serving plate. Top with about 3 tbsp filling mixture and spread evenly to the edges. Repeat layers 16 times. Top with the final crêpe. Wrap crêpe cake and chill for at least 2 hours before serving.

STEP 6: Topping: Whip cream with icing sugar until stiff. Mound whipped cream evenly over the top crêpe. Spoon remaining pie filling onto the centre of the crêpe cake. Slice cake into wedges to serve.