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Serves 6 (2 crepes per person)

Crepes:
1 C. all purpose flour
2 T. sugar
¼ t. salt
3 eggs
1 C. milk
1 t. vanilla extract
3 T. melted butter, plus extra for brushing the pan

Filling:
4 large, ripe peaches
¼ C. sugar
1 t. vanilla
1 t. cinnamon
½ t. nutmeg

Preparation:
Heat oven to 300 Fahrenheit.

In a mixing bowl, combine flour, sugar and salt. In a separate bowl, combine eggs, milk and vanilla. Add wet ingredients to dry, and then stir in melted butter.

Cut the peaches into 1" pieces. In a mixing bowl, combine peaches, vanilla, sugar, cinnamon and nutmeg. Set aside.

Heat a crepe or non-stick sauté pan on medium-high. Brush some of the melted butter into the pan. Holding the pan away from the heat, add about 3 T. of batter and swirl around until bottom is completely covered. Loosen sides of crepe, and flip when bottom is brown. Cook second side until brown and slide out of pan onto a plate. Keep crepes separated by plastic wrap, wax paper, or paper towels.

In a second, large, sauté pan, heat about 2 T. of butter on medium and add the peach mixture. Cook until peaches are warmed through.

Using a greased cookie sheet as a surface, place about 1/3 cup of peaches into each crepe and roll up. When all the crepes are rolled, place cookie sheet into oven and heat for about 5 minutes, just until crepes are very warm.

Serve 2 crepes per plate. Dust with a little powdered sugar before serving.