Combine the flour, milk, water, eggs, butter, sugar and salt in a blender or using a medium bowl with a whisk. Blend or whisk until well combined, 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:
In a small bowl, combine the ricotta, lemon zest and honey. Stir to combine and refrigerate until ready to assemble.
FOR APRICOT FILLING:
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 the preserves are melted.
Stir in the brandy(or cognac or water) and cook for 1-2 minutes. Taste -- to see if it needs more brandy/cognac or water and add as necessary. Set Aside.
MAKING BREAKFAST CREPES:
Place the pan over medium heat and coat the pan with a little unsalted butter. Pour about two tablespoons of the batter into the pan, lifting and swirling so that the batter covers the bottom, forming a thin, even layer.
Cook until the top is set and the 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 THE BREAKFAST CREPES WITH RICOTTA AND APRICOT
Lay a crepe on a flat surface. Add two tablespoons of ricotta filling in a line down the center of the crepe. Top with a few teaspoons of apricot filling. Roll the crepe around the filling and serve with a few more teaspoons of the fruit filling.
Notes
MAKE AHEAD: If you want to prepare the crepes ahead of time -- you can. Cook them as instructed, then transfer the crepes to a wire rack to cool completely. Stack the crepes, inserting a piece of was paper between them, so they don't stick. Store in a zip top freezer bag and freeze for up to one month. Thaw before reheating. Crepes can be re-heated in the microwave or in a low oven.
TIME SAVER: If you want to skip the Apricot Filling, just double the amount of the Apricot Glaze and use it as the filling and topping for the crepes