Vanilla Crêpes with Warm Peach-Blueberry Filling

Steps

1. Make the batter first so it can rest: whisk the flour, sugar and salt in a bowl.
2. In another bowl, whisk the eggs, milk and vanilla, then whisk them into the flour mixture until smooth.
3. Whisk in half of the melted butter, cover and let the batter rest 30 minutes at room temperature.
4. While the batter rests, toast the almonds in a dry nonstick skillet over medium heat for 3 to 4 minutes until golden, then move them to a plate.
5. Stir the ricotta with one third of the honey in a small bowl and set aside.
6. In the same skillet over medium heat, cook the peaches with the remaining two thirds of the honey, the lemon juice and the cinnamon for 4 minutes until softened.
7. Add the blueberries and cook 2 to 3 minutes more until they just begin to burst; move the warm fruit to a bowl and wipe out the skillet.
8. Heat the skillet over medium heat and brush it lightly with some of the remaining melted butter.
9. Pour in about 60 ml of batter and swirl to coat the pan thinly; cook 1 to 2 minutes until the edges lift and the underside is lightly golden.
10. Flip and cook 30 seconds more until set, then stack on a plate; repeat with the rest of the batter, brushing the pan with the remaining melted butter as needed to make about 12 crêpes.
11. Spread each crêpe with some honeyed ricotta, spoon on the warm peach-blueberry filling and fold into quarters.
12. Sprinkle with the toasted almonds and serve 3 crêpes per person.