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1
For the crepes, combine all ingredients into a blender. Process until combined. Do not overmix. Rest for 1 hour at room temperature or for up to 24 hours in the fridge.
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2
For the mascarpone filling, chill the bowl and whisk attachment of a standing mixer in the freezer for 5 minutes. Add cream to bowl and whisk over high speed for about 1 1/2 minutes, or until soft peaks are formed. Transfer whipped cream to another bowl. Remove whisk attachment and insert paddle attachment. Add mascarpone, sugar and salt to bowl. Whip for about 1-2 minutes over medium-high speed, or until all ingredients are combined and cheese is slightly more airy. Fold whipped cream into mascarpone mixture. Refrigerate until ready to use.
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3
For the apricot topping, add 1/2 cup of preserves to a small sauce pan with the rum, salt and about 1 teaspoon of water. Bring to a simmer for about 3-4 minutes or until alcohol is somewhat cooked out. Add additional water, as needed, if mixture becomes too thick. Reheat before using.
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4
To cook the crepes, warm a 10-inch nonstick pan over medium heat. Lightly grease the pan with butter. Pour 1/4 cup of batter into the pan. Immediately lift the pan and rotate it in a circular motion to coat the bottom evenly with batter. Cook the crepe about 1 to 1 1/2 minutes on the first side, or until the top is dry and bottom side is lightly browned. Flip and cook on the opposite side for about 30-60 seconds or until lightly browned. Repeat with the remaining batter.
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5
To serve the crepes, first spread about 1 tablespoon of the apricot preserves onto a crepe. Top it with about 3 tablepoons of the mascarpone filling, and spread evenly (do not blend the layers). Fold the crepe in half, and then in half again into a triangle. Alternatively, you can roll the crepes into a cigar shape. Drizzle with the apricot-rum topping and scatter over pistachios. Enjoy.
