Slice each peach into 8, then mix with the icing sugar, liqueur and orange juice and leave to
macerate while you make the crepes.
Sift the flour into a bowl, make a well in the centre and add the egg. Gradually beat in the
milk to form a smooth batter with the consistency of single cream.
Heat 1 teaspoon of oil in an 17.5cm / 7 in non-stick frying pan. Using a large spoon, drizzle
about 2 tablespoons of batter over the frying pan to give a lacy effect. (Don't tilt the pan or the
batter will run together.) Cook for 2 minutes, then flip and cook the other side for 1-2 minutes
Repeat with the remaining batter to make 8. Fill the crepes with the peach mixture and fold them
in half. Dust with icing sugar and serve with whipped cream or ice cream.