- 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
In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish.