Crêpes with Warm Cognac Peaches and Almonds

Ingredients

• 0.3 cup almonds toasted sliced
• 1 tablespoon butter 
• 2 tablespoons butter 
• 3 tbsp butter melted
• 0.3 teaspoon cinnamon 
• 3 tablespoons cognac 
• 3 large eggs 
• 0.7 cup flour 
• 0.3 cup granulated sugar 
• 0.1 teaspoon kosher salt 
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest shredded finely
• 0.3 cup brown sugar light packed
• 1 cup milk 
• 6 servings peach topping 
• 3 large peaches sliced
• 1 cup whole-milk ricotta cheese 
• 2 tablespoons sugar 
• 6 servings crêpe batter 

Equipment

• bowl
• frying pan
• blender

Directions

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.
3. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crpes, brushing pan with butter and stacking finished crpes.
4. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crpe. Fold crpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crpes.
5. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crpes; cook until golden brown, turning once, 5 minutes total.
6. Transfer to a platter and keep warm.
7. Make topping: Melt butter in pan over high heat.
8. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes.
9. Remove from heat; carefully stir in cognac.
10. Pour peaches over crpes and sprinkle with almonds.
11. Make ahead: Make and fill crpes through step 3, cover, and chill overnight.