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1/2 recipe Crepes (12 crepes), recipe follows
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*If fresh peaches aren't available, frozen or canned peaches can be substituted.
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To make the peaches: Place peaches in a medium bowl.
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Pour boiling water over peaches and let stand for 30 seconds.
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Remove the peaches from the hot water and plunge them into a bowl filled with cold water and ice.
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When the peaches are cool enough to handle peel the skins using a pairing knife.
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Cut each peach into eighths.
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In a medium bowl, combine the peach slices, peach schnapps, sugar and orange zest.
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Set aside.
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To make the flambe: In a large saute pan over medium heat, melt the clarified butter.
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Briefly saute one crepe at a time, just long enough to heat through.
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Fold each crepe into quarters and place on a warm serving plate.
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Add one third of the peaches and saute for 30 seconds.
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Carefully add 2 tablespoons of the orange liqueur.
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At full arm's length, slightly tip the back side of the saute pan towards the gas flame to ignite the liqueur.
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Let the flame extinguish.
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Ladle peaches over the crepes.
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Garnish with freshly grated nutmeg.
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Serve with vanilla ice cream.
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Special equipment: a medium-sized crepe pan or an 8- to 10-inch nonstick skillet, a pastry brush, 2-ounce ladle
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Combine the pastry flour and salt in a medium bowl.
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Add 1 cup of milk.
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Whisk until all the lumps are removed and a paste is formed.
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Add the butter and whisk until well incorporated.
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Slowly whisk in the 2 cups of milk and the eggs.
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Cover with plastic wrap and let stand for 1/2 hour in the refrigerator.
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Heat the crepe pan over very low heat for 3 to 5 minutes.
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Meanwhile, thin the batter with the remaining milk as needed.
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Ladle 2 ounces into the dry pan and quickly swirl the batter around until the bottom of the pan is evenly coated (see Cook's Note*).
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Turn the crepe when the top looks firm, after about 1 minute.
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Cook for 15 to 30 seconds on the other side.
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Layer crepes between pieces of wax paper to prevent sticking (see Cook's Note**).
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Cover with plastic wrap and refrigerate until ready to use.
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Cook's Note: *A well-seasoned heavy crepe pan is preferable, since it's better able to maintain an even, low temperature.
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If the pan isn't seasoned enough or if you use a nonstick skillet, it may be necessary to rub a small amount of grease in the pan, then wipe it out to leave a small film.
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If the batter is too thick, it can be thinned with 1 to 2 tablespoons of water.
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**Crepes can be refrigerated for up to 2 days or frozen ahead of time; bring to room temperature before using.
