For dessert crepes:

1

In a blender or with a whisk, combine the eggs and milk until blended. Add the melted butter, flour, sugar, salt, and flavoring; blend or whisk until smooth. Cover and refrigerate for 1 hour or overnight. This makes enough batter for 4 to 6 crepes, depending on the size. To cook, heat a small amount of butter in a crepe pan over medium heat. When the pan is very hot add about ¼ cup of the batter. Depending on the size of the pan, the batter should coat the bottom of the pan. Cook until the edges are just beginning to brown and look dry, and bubbles are showing all over. Turn carefully and cook the other side for just a few seconds. Turn out onto a plate. Repeat with remaining batter. If not using the crepes right away, separate with squares of waxed paper.

For poached nectarines:

1

Combine sliced nectarines, peach nectar, water, brandy, orange zest, vanilla bean, and cinnamon in a medium saucepan; heat over medium heat to a simmer. Cover and reduce heat to low; continue to cook for 5 to 7 minutes, or until nectarines slices are tender. With a slotted spoon, remove nectarines to a bowl; discard pieces of vanilla.

For sauce:

1

To the saucepan, add 1 cup brown sugar. Bring to a boil; reduce heat to medium and continue to boil until reduced to about 1½ cups, about 10 to 15 minutes. Let syrup cool slightly then stir in the heavy cream. Use the syrup warm or room temperature. Makes about 1 ¾ cups of brandied peach sauce.

To assemble:

1

Put several slices of the poached nectarines on a dessert crepe; fold over or roll up, as desired. Drizzle with a little of the sauce, sprinkle with powdered sugar, and garnish with fresh blueberries or other berries or mint leaves.