For the Crepes:
- 1 cup water
- 1 cup whole milk
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 large eggs
- 4 tablespoons melted butter
- Non-stick vegetable spray, for coating pan
For the Apricot Filling:
- 1 1/2 cups dried apricots
- 1 cup water
- 4 tablespoons sugar
For the Chocolate Whipped Cream:
- 1/2 cup confectioners' sugar
- 1/4 cup unsweetened cocoa
- 2 cups heavy cream
- Chopped toasted hazelnuts, for garnish
- Confectioners' sugar, for dusting
- Cocoa powder, for dusting
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 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