To make the crêpe: sift the flour and salt into a large mixing bowl, make a well in the centre and add the eggs, begin to whisk and gradually add the milk and melted butter. Continue whisking until you have a creamy smooth batter. Whisk in the caster sugar. Cover and leave to stand for 30 minutes. Peel the peaches - the easiest way to do this is to place them in a large bowl and cover with boiling water for 5 minutes. Drain, then the skins will peel off easily. Cut each peach in half, remove the centre stone and slice the flesh into thin wedges. Toss with the raspberries and honey.
Heat a 20cm (8in) non stick frying pan and wipe with a little of the oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should make 8 crèpes. Wipe out the pan with a little extra oil before you cook each crêpe.
To assemble, lay a cooked crêpe flat onto a serving plate, place a scoop of icecream onto one quarter of the crêpe, top with equal amounts of the peach and raspberry mixture and fold the crêpe into quarters. Finally scatter with a few toasted flaked almonds, a drizzle of raspberry coulis and a light dusting of icing sugar.
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