Chocolate-Almond Dessert Crepes

I made these for dessert tonight and they were so yummy I just had to share!

1-1/4 cup milk
3 eggs
2 T butter, melted
3/4 cup all purpose flour
1 T sugar
1/4 t salt
1 envelope unflavored gelatin
2 T cold water
1/4 cup boiling water
1 cup sugar
1/2 cup baking cocoa
2 cups cold heavy whipping cream
2 t vanilla extract
Chocolate fudge ice cream topping and whipped topping
1/2 cup sliced almonds, toasted

In a large mixing bowl, combine the milk, eggs, and butter. Combine the flour, sugar, and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand 2 minutes. Add boiling water, stir until gelatin is dissolved and mixture is clear. Cool slightly. In a large mixing bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until stiff peaks form. Pour in gelatin mixture; beat until well blended. Cover and refrigerate at least 30 minutes.

Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup batter into the center of the skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack. Spoon or pipe chocolate filling down the center of each crepe; roll up. Drizzle with fudge topping and garnish with whipped topping. Sprinkle with almonds. Serve crepes immediately. Serves 12.