For the batter, whisk the eggs and sugar together, then add the milk. Sift the flour and salt and whisk into the egg and milk mixture a little at a time. Add the oil and food colouring and stir to combine. Sieve the mixture to remove any remaining lumps, cover and allow to stand for 30 minutes at room temperature. The mixture should be quite watery. 

Heat a large non-stick frying pan over low heat. If you have a good pan, you don't need oil; if not, brush with a thin film. Pour in a little batter and tilt the pan to make a very thin layer. Cover the pan and cook for about 3 minutes, until the top is firm – you don't need to flip the pancakes and you don't want to brown the base too much. Transfer to a plate and repeat for the rest of the batter. Cover pancakes with cling film and chill in the fridge for 30 minutes. 

Whip the cream, vanilla and icing sugar together until the cream holds a peak. Cut the peaches into thick batons. Spoon a little whipped cream onto the fried side of each pancake and top with 2 batons of peach. Cover the peach with a little more cream and roll the pancake up like a burrito.

You can serve the pancakes fresh after chilling in the fridge, but if you prefer frozen pancakes, transfer them to a lined baking sheet and freeze for at least 2 hours before serving.

More pancake recipes here