Ingredients
1 cup milk4 large eggs1 cup all-purpose flour2 tablespoons sugar2 tablespoons butter, melted1 teaspoon vanilla extractFILLING:3/4 cup sugar2 tablespoons cornstarch1 cup water8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), divided2 tablespoons butter1/2 teaspoon almond extractWhipped cream and ground nutmeg, optional
Preparation
In a blender, combine the milk, eggs, flour, sugar, butter and vanilla. Cover and process until smooth. Cover and refrigerate for 1 hour.
Meanwhile, in a large saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 2 cups peaches and butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in almond extract and remaining peaches. Cover and refrigerate.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. 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. When cool, stack crepes with waxed paper or paper towels in between.
Spoon filling over crepes; roll up. Top with whipped cream and nutmeg if desired.
