*If fresh peaches aren't available, frozen or canned peaches can be substituted. **A well-seasoned heavy crepe pan is preferable, since it's better able to maintain an even, low temperature. If the pan isn't seasoned enough or if you use a nonstick skillet, it may be necessary to rub a small amount of grease in the pan, then wipe it out to leave a small film. If the batter is too thick, it can be thinned with 1 to 2 tablespoons of water. ***Crepes can be refrigerated for up to 2 days or frozen ahead of time; bring to room temperature before using.