For the crêpe batter blend up the plain flour, milk, eggs and 1 tbsp oil in a blender until smooth. Alternatively, whisk them together really well, and then strain to remove any lumps. Set aside to rest for 30 minutes.

Meanwhile whip up the double cream with the mascarpone, almond extract and honey.

Drain the peaches and save the liquid.

Turn on a grill pan or frying pan to high heat and add a drizzle of oil. Fry your peaches until golden and caramelised.

Heat the remaining peach liquid and add in brown sugar and butter. Reduce to half to make a thick peach syrup.

Heat a large frying pan and spray with oil. Pour about ¼ of crêpe batter into the pan and swizzle the pan so the batter coats the bottom evenly. Cook on either side for 1 minute or until golden brown.

To assemble, lay the crêpe out flat, and spread on your almond cream. Place your caramelised peaches on. Crush Amaretti biscuits in your hands and sprinkle those on top. Fold your crêpe in half, and then half again. Drizzle with the peach syrup and enjoy