Crepes with Peach and Almonds

Toast the sliced almonds in a dry nonstick pan until golden brown and then put on a plate and let cool. Drain the peaches and cut into slices.

For the crepe batter, put the flour in a bowl and stir until smooth with a little milk, then stir in the egg, the salt and the remaining milk until a smooth batter is formed. Let the batter rest for at least 20 minutes and then stir again.

To cook the crepes, heat some butter in a pan, pour a ladle full of batter into it, and spread the batter evenly and thinly by gently turning the pan back and forth. Cook on both the sides over medium heat. Transfer the crepe on a plate and keep warm in a preheated oven at 70°C (fan: 50°C, gas mark 1) (approximately 160°F). Likewise, cook the crepes from the remaining batter (yields about 8 thin crepes).