Put eggs, milk, flour, 1 tablespoon butter, 1 tablespooon maple syrup, 1 teaspoon vanilla, and salt in blender and mix well. Let stand about 30 minutes.
While batter is resting, mix together ricotta, lemon zest, 1 tablespoon maple syrup, and 1 teaspoon vanilla together. Set aside.
Melt and swirl around a small pat of butter in an 8 inch frying pan over medium heat.
Pour enough batter on one side of pan to thinly cover the pan. Very quickly swirl the pan around, so the batter covers the pan.
Immediately, push down the thin edges of the crepe around the perimeter with a spatula.
After about 1 minute (and once it is golden brown on the bottom) carefully flip it over, trying not to tear the crepe.
Fry for 1 more minute on the other side.
Repeat process until all crepes are made, lightly brushing the skillet with butter each time.
In the same, skillet add the remaining tablespoon butter and maple syrup. Add in the peaches and toss to coat. Add in cinnmamon and cook until peaches have softened and are warmed through. Add in fresh lemon juice to peach mixture.
To assemble the crepes, fill each crepe with 2-3 tablespoons ricotta mixture and roll up like a tortilla.
Top with peach mixture and serve.