Crêpes With Warm Cognac Peaches And Almonds

• Crepe batter
• 3 large eggs
• 2/3 cup flour
• 1 cup milk
• About 3 tbsp. melted butter
• Cheese filling
• 1 cup whole-milk ricotta cheese
• 2 tablespoons sugar
• 1 teaspoon finely shredded lemon zest
• 1/8 teaspoon kosher salt
• 1 tablespoon butter
• Peach topping
• 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

1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
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 crepes, brushing pan with butter and stacking finished crepes.
3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crepe. Fold crepe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crepes.
4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crepes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
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 crepes and sprinkle with almonds.
6. Make ahead: Make and fill crepes through step 3, cover, and chill overnight.
7. Note: Nutritional analysis is per serving.

crepe batter, eggs, flour, milk, butter, wholemilk ricotta cheese, sugar, lemon zest, kosher salt, butter, topping, butter, peaches, granulated sugar, brown sugar, cinnamon, lemon juice, cognac, almonds

Taken from www.myrecipes.com/recipe/crpes-with-warm-cognac-peaches-almonds (may not work)