Preparation
In a blender or food processor, combine flour, walnuts, milk, eggs, butter, sugar and salt. Process until smooth. Pour into a measuring cup, cover and let stand at room temperature for at least 30 minutes or refrigerate for up to 2 days.
In bowl, stir together ricotta, apricot preserves, egg, cinnamon and nutmeg until well combined. Set aside.
In crepe pan or skillet with shallow sides, melt ½ tsp butter over medium heat. Pour 3 tablespoons of the batter into the pan, tilting to form a thin even layer over the bottom of the pan. Cook until the top is dry and set and the underside is golden, about 3 minutes. Remove the crepe to a piece of waxed paper. Repeat with remaining butter and batter, stacking the crepes between sheets of waxed paper. Let cool slightly before filling, or let cool completely and freeze for up to 1 month. Thaw at room temperature before filling.
Spoon 1/4 cup of the filling into the center of the uncooked side of the crepe. Fold the sides over the filling and fold in ends to make a rectangular shape. Repeat with remaining crepes.
In skillet, melt butter over medium heat. Add crepes, seam side down, and cook until golden brown on both sides, about 8 minutes.
Serve immediately with whipped cream, chopped walnuts and a sprinkle of cinnamon.
Makes 8 crepes.