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1
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.
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2
If necessary, scrape down any solids that stick to the sides.
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3
Add the butter and process for a few more seconds to blend.
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4
Refrigerate, covered, for at least 2 hours or overnight.
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5
Set a 7-inch, nonstick crepe pan over moderately high heat, then spray with nonstick vegetable spray.
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6
When hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan.
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7
Cook for 1 1/2 minutes, until lightly browned.
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8
Starting at the edge closest to you, flip the crepe over with a rubber spatula.
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9
(Use your fingers if you're brave.
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10
It really doesn't hurt).
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11
Cook for 1 minute more, until spotty brown.
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12
Transfer to a plate and continue with the remaining batter.
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13
For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for 5 minutes.
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14
Let cool.
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15
Drain off any excess water.
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16
Puree in a food processor.
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17
Set aside.
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18
For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a sheet of wax paper.
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19
While whipping the cream, gradually add the sugar-cocoa mixture.
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20
Whip to the consistency of shaving cream, about 4 minutes.
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21
To assemble: Coat each crepe with 1 tablespoon of apricot puree and 1 tablespoon of chopped toasted hazelnuts.
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22
Roll.
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23
Serve 2 per portion.
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24
Dust with confectioners' sugar and cocoa powder and then top with chocolate whipped cream.
