Peach Crepes

3/4 cup of sifted flour
1/4 cup of sugar
A pinch of salt
2/3 cup of bite size, shredded wheat biscuits, crushed to 1/3 cup
3 eggs
1 1/2 cups of milk
4 tablespoons of butter, melted
1 egg white
3 medium peaches, finely diced
1/4 cup of sugar
1/4 teaspoon of ginger
3 tablespoons of brown sugar  

To make crepes, sift flour, sugar and salt together into bowl. Stir in shredded wheat crumbs. Beat eggs, milk and 1 tablespoon of melted butter in separate bowl, stir into flour mixture. Stir until batter is smooth, refrigerate for 2 hours. Heat lightly buttered, 5 to 6 inch skillet or crepe pan. Stir batter, spoon 2 tablespoons of batter evenly. Cook over high heat for 1/2 minute on each side, or until lightly browned. Stack to keep warm. Preheat oven to 400ºF. Beat egg white until soft peaks form, fold in peaches, sugar, and ginger. Fill crepes with 1 heaping tablespoon of peach filling, roll up crepes. Place crepes in buttered baking dish. Combine the brown sugar and 3 tablespoons of melted butter, spoon over crepes. Bake for 10 minutes. Serves 9