Crêpes with Lemon Crème Fraîche and Maple Syrup Peaches

For the crêpes batter: Combine the flour, granulated sugar, salt, milk, and eggs in a blender and blend until smooth. Let rest in the refrigerator for at least half an hour and up to overnight. Give a quick blend to recombine the ingredients before cooking. 

For the lemon crème fraîche: Stir together the crème fraiche, confectioners’ sugar, and lemon zest in a small bowl. 

For the maple syrup peaches: Melt the butter in a large skillet over medium heat. Add the peaches and cook, gently stirring, until they soften, about 5 minutes. Add the syrup and gently stir to coat. Simmer until the syrup gets thicker and coats the peaches, about 5 more minutes. 

Lightly brush an 8-inch crêpe pan (or a 10-inch nonstick skillet) with melted butter and heat over medium heat. Ladle about ¼ cup of the batter in the pan and tilt and swirl until it covers the bottom, and the batter stops swirling. Cook until golden brown, 1 to 2 minutes. Flip, and cook the other side until lightly speckled with brown spots, about 30 more seconds. Slide out onto a plate. Repeat with the remaining butter and batter, stacking the crêpes on top of each other as they finish.

For each serving, divide the peaches among 3 crêpes and fold or roll up. Dollop the lemon crème fraîche on top of each crêpe. Garnish with mint sprigs.