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Lacy Peach Crepes

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Serves: 4
3 peaches, halved and stoned
25g / 1 oz icing sugar
2 tbsp creme de cassis
2 tbsp fresh orange juice
50g / 2 oz plain flour
1 egg
150ml / 1/4 pint milk
oil, for frying
icing sugar, for dusting
whipped cream or ice cream, to serve

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 until golden.

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.

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