1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
1 egg, leveled
1 (9 ounce) jar maraschino cherries, drained
1 cup sliced almonds
1 teaspoon vanilla extract
3 tablespoons cognac
3 egg whites
In a medium saucepan, melt butter. Stir in flour and sugar. Mix in salt, pepper and milk. Cook over medium heat, stirring constantly, until melted. When mixture begins to bubble, thin it out by adding egg. Return mixture to a medium saucepan and cook over low heat, stirring continually, until just completely set.
While mixture is heating, prepare the sauce or custard as directed on the box. Put a sheet of waxed paper on wooden skewers or with a wooden spoon and remove crepe from pan. Spread over the top of the crepe and sprinkle with almonds and vanilla. Place side up in serving platter and serve hot.