For Crepes

1. In a blender or using a medium bowl with a whisk, combine the flour, milk, water, eggs, butter, sugar and salt. Blend or whisk until well combined and let rest for 30 minutes or cover and refrigerate for up to two days. (This allows the flour to absorb the liquid and for the gluten to relax.

For Ricotta Filling

1. In a small bowl combine the ricotta, lemon zest and honey. Stir to combine and refrigerate until ready to assemble.

For Apricot Filling

1. In a small saucepan combine the diced apricots and water. Heat over medium heat and simmer (stirring constantly) until apricots are softened and water is half evaporated, about 5 minutes. Stir in the butter and apricot preserves and heat through until preserves are melted. Stir in 2 tablespoons brandy/cognac and cook for 1-2 minutes. Taste — to see if it needs more brandy/cognac and add as necessary. (Brandy/cognac shouldn’t be a dominant flavor, but rather an enhancer.) Set Aside.

For Apricot Glaze

1. Add apricot preserves to a small bowl and microwave for 1 minute or until liquid-y. Add the brandy/cognac and stir to combine. Set aside.
2. Cook The Crepes with a nonstick pan or crepe pan
3. Place the pan over medium heat and coat the pan with a little unsalted butter. Pour about 2 tablespoons of the batter into the pan, lifting and swirling so that the batter coats the bottom of the pan, forming a thin, even layer. Cook until top is set and underside is golden. Flip the crepe using a spatula or your fingers. (I used a combination of both) and cook on the other side until lightly browned. Transfer to a plate and continue making crepes

Assemble Crepes

1. Lay a crepe on a flat surface. Add 2 tablespoons of ricotta filling in a line down the center of the crepe. Top with a few teaspoons Apricot Filling. Roll the crepe around the filling and serve with a few teaspoons of Apricot Glaze.