In a medium bowl, add sliced peaches and sugar. Toss to coat and set aside.
In a medium bowl, add whipped cream, sugar and vanilla. Beat with handheld mixer until stiff peaks form, approximately 3-5 minutes. Place in refrigerator until ready to use.
In a blender, add milk, eggs, flour, sugar, oil, vanilla and salt. Blend 1 minute. Turn blender off and scrape down sides with spatula. Blend for another minute until frothy.
In a medium non-stick skillet over medium-high heat, coat skillet with butter. Add 1/4 cup batter and tip pan on its side and swirl around to coat bottom of pan. Let crepe cook until bottom is golden, approximately 30 seconds. Use a thin spatula to loosen edges of crepe and then flip over. Cook another 10 seconds and transfer to a plate. Continue cooking crepes until all batter is used. Remember to put a pat of butter in the pan between cooking each crepe.
To serve the crepes, place crepe on a plate, place some peaches down the center of the crepe and add a dollop of whipped cream. Fold edges of the crepe over the peaches and cream. Top with additional whipped cream and drizzle with warmed caramel sauce, if desired.