Make the crêpe batter

• Whisk the flour, eggs, milk, melted butter and salt into a smooth batter.
• Let the batter rest so the crêpes stay tender.

Cook the crêpes

• Heat a lightly buttered frying pan over medium heat.
• Pour a thin layer of batter and swirl to coat the pan.
• Cook each crêpe until golden on both sides, then keep warm.

Caramelise the peaches

• Melt the butter in a pan with the sugar and cinnamon.
• Add the sliced peach and cook until glossy and caramelised.
• Squeeze in the lemon juice and stir.

Assemble and serve

• Layer the warm crêpes with the caramelised peaches.
• Top with creamy mascarpone and serve immediately.