In a large 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 for 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
In a large bowl, mix sugar and cocoa; add cream and vanilla. Beat on medium speed until well blended. Gradually beat in gelatin mixture. 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 skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper or paper towels in between.
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. Yield: 12 servings.