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1
Preheat the oven to 350.
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2
Spread the chopped walnuts on a baking sheet and toast in the oven for 7 to 8 minutes, until browned and fragrant.
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3
Transfer to a plate to cool.
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4
In a medium bowl, whisk together the flour and salt.
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5
Whisk in the milk, water and 2 eggs until a smooth batter forms.
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6
Set aside while you make the filling.
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7
In a medium bowl, combine the mascarpone, ricotta, toasted walnuts, lemon zest, cinnamon and allspice.
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8
Stir in the 1/4 cup of confectioners sugar, 2 teaspoons of rosewater and the remaining egg until smooth.
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9
Refrigerate the filling while you make the crepes.
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10
In a nonstick 6-inch skillet, melt 1/2 tablespoon of the butter over moderately high heat.
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11
Pour 2 tablespoons of the batter into the skillet, immediately swirling the pan to evenly cover the bottom.
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12
Cook until set, about 45 seconds.
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13
Flip the crepe and cook until lightly browned on the bottom, about 45 seconds more.
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14
Transfer the cooked crepe to a work surface and repeat with the remaining butter and batter to make 11 more crepes.
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15
Brush a 12-by-8-inch baking dish with 1 tablespoon of the olive oil.
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16
Spoon 3 tablespoons of the filling into the center of a crepe, fold in the sides and roll up into a tight tube.
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17
Transfer to the baking dish, seam side down.
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18
Repeat with the remaining crepes and filling, fitting the crepes in the baking dish snugly in a single layer.
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19
Brush with the remaining 1 tablespoon of olive oil and bake for 25 minutes, until the crepes are light golden brown and the filling is warmed through.
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20
Meanwhile, in a small saucepan, combine the honey and lemon juice with the remaining 1/4 teaspoon of rosewater and warm over moderate heat.
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21
Drizzle the honey mixture evenly over the crepes, then lightly dust with confectioners sugar and sprinkle with the rose petals.
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22
Serve the crepes warm or at room temperature.
