Light Crêpes with Peach Filling

For the crêpes, mix milk, mineral water, eggs and salt with a hand mixer until smooth. Mix in flour, stir everything until a smooth, fairly liquid batter. Mix in butter.Preheat oven to 50°C. Heat a cast iron or coated skillet and brush just thinly with oil using a heatproof pastry brush. Pour a small ladle of batter into the pan and spread evenly by rotating the pan.Bake crêpes until crispy brown on both sides and keep warm in the preheated oven until all batter is incorporated. The crêpes should be very thin. Therefore, if necessary, mix in some more mineral water.

For the peach curd filling, finely puree the peaches, orange juice and sugar. Stir in the curd cheese.

Spread the filling on the finished crêpes, form into small bags (or simply fold the crêpes together) and serve.

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