Prepare crepes and set aside.
Melt butter in a wide frying pan over medium heat.
Add peaches, lemon peel, lemon juice, and nutmeg.
Cook, gently turning occasionally with a wide spatula, until peaches begin to soften (about 7 minutes).
Sprinkle in sugar and cook, stirring gently, for 2 minutes longer.
Warm brandy in a small pan, ignite (not beneath an exhaust fan or flammable items), then spoon flaming liquid over peaches.
Continue cooking until liquid is thickened.
Remove from heat and cool slightly.
To assemble, spoon 3 tablespoons filling across lower third of each crepe and roll to enclose.
Place filled crepes, seam side down, in a lightly buttered baking dish.
Spoon remaining filling over top.
Cover and bake in a 325° oven for 25 minutes or until crepes are heated through.
Top each crepe with a spoonful of sour cream before serving.