Crepes with Peach Compote Recipe

Make the batter: Combine all ingredients in a bowl. Whisk until smooth. Let rest for 30 minutes to 1 hour, covered, in the refrigerator.

Make the peach-brandy compote: Combine all ingredients in a medium saucepan. Simmer over medium-low heat until sugar is dissolved and mixture is thick, about 30 minutes. Set aside.

Melt 1 teaspoon butter in a large nonstick frying pan over medium heat. Pour in 1/4 cup crepe batter and swirl to spread evenly. Cook for 30 seconds. Flip and cook the other side for 10 seconds. Transfer to a plate. Repeat with remaining batter.

To assemble, place 2 to 3 tablespoons peach-brandy compote on one side of the crepe. Fold to form a triangle. Repeat with remaining ingredients. Arrange crepe on a plate and top with more compote. Sprinkle with cinnamon and serve with whipped cream.