Combine all ingredients, using 2 tbsp of melted butter in a blender and blend until smooth and frothy, approximately 1 minute. Allow to rest at room temperature for a half an hour prior to using.
Heat an 8" non stick pan over medium heat. When hot, brush with melted butter. Add approximately 40ml of crepe batter to the pan, swirl immediately creating a 6-7" crepe. Allow to cook for 1-1 1/2 minutes. Using a rubber spatula flip crepe over and cook for an additional 30 seconds. Slide out of pan onto plate. Repeat with remaining batter to create 12 crepes. Crepes can be stacked upon themselves.
Peel peaches and cut in half. Remove stone and cut each half into thick slices. In a medium size sauce pan combine sliced peaches with rum, sugar, vanilla and spices. Cook over medium heat until sugar has dissolved and peach slices have started to soften, about 7-8 minutes. Combine orange juice with cornstarch and add all at once to the peaches, stirring constantly until mixture comes to a simmer and has thickened. Remove from heat and allow filling to cool down to a warm state.
Lay one crepe on a flat surface and place 1/4 cup of spiced peaches in a slight line along the center of the crepe. Fold the bottom 1/3 of the crepe over the filling, press along filling to flatten slightly and move filling toward the outer edge. Fold top 1/3 of crepe down over the bottom, creating a long rectangle with open ends. Gently place on plate, seam side down. Repeat with remaining crepes and filling to create 12 crepes. Serve 2 per plate and drizzle with caramel sauce and top with vanilla ice cream.
Crepes and filling can be made one day ahead and kept covered and chilled until ready to use. To serve warm, allow crepes to come to room temperature and warm peach filling over low heat until just warm. Assemble crepes and serve immediately.