Scramble the eggs, milk, almond extract, vanilla extract, and Splenda.
Heat a non-stick pan over medium heat until hot. Coat lightly with butter.
Pour about 1/4 cup of the egg mixture into the pan and tip to spread the batter to the edges. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Sprinkle with lemon juice, Splenda, and slivered almonds.