Total Time
1 Hour 15 Mins
Yield
Serves 6
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 1

Make batter: Whirl together eggs, flour, and milk in a blender until smooth.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Make ahead: Make and fill crêpes through step 3, cover, and chill overnight.

Step 7

Note: Nutritional analysis is per serving.

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