Crespelle with Peach Compote

A cake recipe for all foodies:

For the crespelle, stir flour with sugar, milk and salt, then add the eggs. Let the dough rise for 15 minutes. Melt the butter. Brush a coated frying pan (20 cm ø) with a little butter each. Bake narrow pancakes one after the other. Spread each one on one side with 1 tsp. honey.

Drain the ricotta in a sieve. Coarsely crumble the amaretti and mix with the ricotta, powdered sugar (I) and lemon zest.

Divide the mixture evenly among the pancakes and smooth. Roll up the pancakes and place them one against the other in an ovenproof dish.

Score the peaches crosswise, blanch (scald), rinse, skin, quarter and pit. Place them in the gratin dish.

Mix the room-warm butter with the flaked almonds and sprinkle over the crespelle and peaches.

Boil the orange juice with the remaining powdered sugar by a third, season with the Amaretto and pour over the peaches.

Bake in the heated oven on the 2nd rack from the bottom for 10-15 min. Serve immediately.

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