HEAT sugar and 1 qt. (4 cups) of the milk in small heavy-bottomed saucepan on medium-low heat until mixture just begins to boil. Reduce heat to low; simmer 1 hour, stirring occasionally with a wooden spoon. (Filling is cooked when the mixture is thick and caramel colored.)
PLACE eggs, remaining 1 cup milk, the butter, flour and salt in blender container; cover. Blend on medium speed until well blended and smooth. Let stand 20 min.
LADLE 1/4 cup batter into lightly greased hot skillet. Cook until lightly browned on each side. Repeat to make a total of 8 crepes. Spoon 2 Tbsp. filling down center of each crepe. Roll up. Serve crepes warm, topped with the chocolate, almonds and whipped topping.