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1
In a small skillet, cook the 3 tablespoons of unmelted butter over moderate heat until golden brown and fragrant, about 4 minutes.
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2
In a blender, combine the milk with half of the flour and blend.
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3
Add the cornmeal, salt and the remaining flour and blend until smooth.
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4
With the machine on, add the eggs one at a time, then add the browned butter in a thin stream.
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5
Transfer the batter to a bowl, cover with plastic wrap and refrigerate for 30 minutes.
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6
In a medium saucepan, melt the butter over moderate heat.
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7
Add the honey, sugars and salt, whisking to dissolve the sugars.
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8
Bring to a boil and cook without whisking for about 30 seconds, until the caramel bubbles vigorously.
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9
Remove the saucepan from the heat and whisk in the cream and vinegar.
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10
Strain the caramel and keep warm.
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11
Line a plate with wax paper.
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12
Heat an 8-inch nonstick crepe pan or skillet.
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13
Lightly brush the pan with some of the 5 tablespoons of melted butter.
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14
Add 3 tablespoons of the batter and immediately swirl the pan to coat the bottom.
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15
Cook the crepe over moderate heat until the edges are golden and the batter is set, about 30 seconds.
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16
Flip the crepe over and cook until the bottom is lightly browned in spots, about 20 seconds.
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17
Transfer the crepe to the prepared plate.
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18
Repeat with the remaining batter to make 12 crepes, adding more melted butter as needed.
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19
Shortly before serving, preheat the oven to 400.
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20
Arrange the crepes on a work surface.
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21
Lightly brush both sides with the remaining melted butter.
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22
Fold the crepes into quarters and arrange them on a baking sheet.
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23
Bake the crepes until sizzling and lightly browned, about 4 minutes.
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24
Spoon the peaches into shallow bowls and cover them with 2 crepes each.
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25
Drizzle the warm caramel sauce on top and serve right away.
