- 1 (21-ounce) can cherry pie filling (recommended: Comstock More Fruit)
- 1/4 cup Kirsch (cherry brandy)
- 4 tablespoons butter, cold
- 6 store-bought crepes (recommended: Frieda's)
- Chocolate syrup, for garnish
- Fresh mint sprigs, for garnish
Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries.