These crêpes are simple to make and fill, and can be mostly done the day before.
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter
1 cup whole-milk ricotta cheese
2 tablespoons sugar
1 teaspoon finely shredded lemon zest
1/8 teaspoon kosher salt
1 tablespoon butter
2 tablespoons butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons lemon juice
3 tablespoons cognac
1/4 cup toasted sliced almonds
How to Make It
Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and sprinkle with almonds.
Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.