For the crepe batter put the flour in a mixing bowl, add liquid ingredients, and mix well. Use a 6x7 inch skillet, set pan over medium high heat and add 1/2 teaspoon of oil or butter. Pour scant 1/4 cup of batter into middle of pan. Tilt pan in all directions. Cook about a minute. Turn and cook about a minute more. If made in advance, stack between layers of waxed paper. For the filling peel and slice the peaches. In small bowl, combine with sugar and brandy. Spoon onto crepes, fold over. Serve with sauce. For the sauce mix sugar, salt, and cornstarch in saucepan. Gradually stir in cream. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Gradually stir part of the hot mixture into beaten egg yolks. Return mixture to saucepan. Simmer, stirring for 1 minute. Remove from heat. Stir in butter and almond extract. Serve warm or cool over peach crepes.{$7e}(Original recipe for 4)
