Hungarian Crepes

Directions

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