Put the cherries and 1 1/4 cups of the canned cherry juice in a pan with the almond extract and apple spice. Stir in the cornstarch and bring to a boil, stirring until thickened and clear. Set aside.
To make the crêpes, sift the flour into a bowl with the salt. Add the chopped mint and make a well in the center. Gradually beat in the egg milk to make a smooth batter.
Heat 1 tablespoon of oil in a 7-inch skillet; pour off the oil when hot. Add just enough batter to coat the base of the skillet and cook for 1-2 minutes, or until the underside is cooked. Flip the crêpe over and cook for 1 minute. Remove from the pan and keep warm. Heat 1 tablespoon of the oil in the pan again and repeat to use up all the batter.
Spoon a quarter of the cherry filling onto a quarter of each crêpe and fold the pancake into a cone shape. Dust with icing sugar and sprinkle the slivered almonds over the top. Serve immediately.
COOK'S TIP: This dish can be made with either fresh-pitted cherries or, if time is short, with canned cherries for extra speed.
PREPRATION TIME: 25 minutes
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