For the Crepes: Combine all of the ingredients except the butter and nonstick spray in a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight.
Set a 7-inch, nonstick crepe pan over moderately high heat, then spray with nonstick vegetable spray. When hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes, until lightly browned. Starting at the edge closest to you, flip the crepe over with a rubber spatula. (Use your fingers if you're brave. It really doesn't hurt). Cook for 1 minute more, until spotty brown. Transfer to a plate and continue with the remaining batter.
For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for 5 minutes. Let cool. Drain off any excess water. Puree in a food processor. Set aside.
For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a sheet of wax paper. While whipping the cream, gradually add the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.
To assemble: Coat each crepe with 1 tablespoon of apricot puree and 1 tablespoon of chopped toasted hazelnuts. Roll. Serve 2 per portion. Dust with confectioners' sugar and cocoa powder and then top with chocolate whipped cream.
Recipe courtesy of Wayne Harley Brachman