Comfort Food for sure!  This custard makes a nice pudding all by itself.  This recipe may be halved.  The crepes will keep a week in the refrigerator and the custard will keep a few days. 

Note:  For lower calorie crepes, you may also leave out the butter (yep, I did that accidentally one day, and the crepes were fine!).  I do have 2 lower carb crepe recipes for those who are on stricter low-carb diets.  HERE and HERE.

1 cup half and half, OR half water and half cream (250 mL)
6 large eggs
3/cup gluten-free oat flour (175 mL)
1/4  cup butter, melted (can reduce to 2 tbsp or leave out) (60 mL)
Sweetener to equal 2 tsp sugar (5 mL)
1/4  tsp xanthan gum (1 mL)
2 tbsp olive oil (30 mL)
Peach Custard:
2 cups half and half (500 mL)
Liquid sweetener to equal 2/3 cup sugar (150 mL)
 6 egg yolks
1 tsp vanilla extract (5 mL)
1/4  tsp xanthan gum (1 mL)
12 oz canned peach halves, drained and rinsed (375 g)
  (chopped), OR fresh peaches, chopped
1/8 tsp ground nutmeg for garnish (0.5 mL)

Crepes:  In blender, combine half and half, OR cream and water mixture, eggs, oat flour,  butter, sweetener and xanthan gum.  Blend well, stopping to scrape sides of blender a couple of times.

Into cereal bowl, pour olive oil. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm. 

Peach Custard:  In double boiler, combine half and half and liquid sweetener.  When scalding hot, pour into small bowl with 6 egg yolks; stir.  Return to double boiler and stir constantly until custard begins to thicken (about 5 minutes).  In food processor bowl, pour custard and add vanilla extract and xanthan gum; process until smooth and thickened.  Stir in peaches.  Place crepes (folded) in a single layer on an attractive, large platter.  Pour custard over the top and down the center of the crepes.  Sprinkle with nutmeg and serve.

Yield:  16 crepes
1 serving
159.3 calories
5.5 g protein
12.1 g fat
6.4 g carbs