In a bowl combine the ricotta, the 1 tablespoon sugar and 2 tablespoons of the milk.

Mix until creamy, adding more milk if desired. It should be easily spreadable.

Crepes

Combine the eggs and milk in a bowl and whisk, then, little by little, whisk in the flour, salt and sugar to make a thin, lump-free batter. If, despite your best efforts, there are still lumps, strain the batter through several thickness’ of cheese cloth. Cover the batter and refrigerate for 2 hours.

If the batter still seems too thick - it should be the consistency of thick cream - thin it by beating in a little milk.

Heat a 12-inch skillet, preferably non-stick. The pan is ready when a drop of water placed in it sizzles and spatters. Drop in a teaspoon of butter and melt it over medium-high heat, coating the pan by tipping it from -side to side.

Pour a scant 1/4 cup of batter into the pan, quickly tipping and turning the pan to coat the bottom. Pour off any excess. In a very short time, the batter will begin to have bubbles on its surface and the edge will begin to pull away from the side of the pan.

Using a spatula, turn over the crepe and cook it just a moment on the other side. Remove to a covered plate and keep warm. Repeat until all the batter has been used.

To serve, spread half of each crepe with some of the ricotta, top with sliced peaches and fold over. Sprinkle with a little confectioner's sugar. Serve the crepes warm or at room temperature.