Method:
1 Preheat the oven to 180°C fan forced.
2 Place the crepes into a heatproof baking dish.
3 Combine the chocolate, cream, coffee and vanilla in a microwave-safe bowl, microwave for 2-3 minutes on High/100%, stirring every minute until smooth. Pour over the crepes and stir to coat.
4 Using an electric mixer beat the egg whites until soft peaks form. Gradually add the sugar 1 tbs at a time, beating constantly until meringue is thick and glossy. Spoon the meringue onto the crepes and scatter with almonds, place on a baking tray and bake  for 10 minutes or until the meringue is light golden and crepes are piping hot.