The crepes:
In a small bowl, combine the flour, salt, baking soda, and sugar. Set aside.

In the mixer bowl, beat the eggs with the buttermilk.
Add the reserved dry ingredients and mix well.
Add the melted butter and vanilla and mix well.
Cover with a cloth and let rest for 30 minutes.

In a crepe pan, heat the butter over medium heat, then pour a small ladle of batter (about 1/2 cup or 125ml).
Tilt the pan to spread the batter evenly.
Flip the crepe when bubbles start to appear on the surface and continue cooking.

The filling:
Puree the peaches in a food processor until smooth.
Fill the crepes with the peach puree and roll them tightly.
Cut each crepe into 1″ (2.5cm) long pieces

Preheat the oven to 350F (180C).
Butter a 9″ (23cm) round dish with a diameter of at least 2″ (5cm) high.
Arrange the crepe pieces upright.

Beat the egg yolks, sugar, cream, and cinnamon, and drizzle the mixture over the crepe pieces.
Bake for 30 minutes and serve hot.