Preparation:
 

	Mix flour, sugar, baking powder and salt in bowl, stir in remaining ingredients. Beat with wire whisk until smooth.
	Lightly butter 8-inch skillet. Heat over medium flame, pour ¼ cup batter into skillet, and rotate until bottom is coated with batter. Cook until top is set and the bottom is light brown, turn and cook other side until golden. Slip onto waxed paper. Repeat making 8 crepes placing waxed paper between each.
	Fold each crepe in quarters, fill with 2 tablespoons of filling, sprinkle with icing sugar and serve.
	Preparing Filling: stir corn flour in apricot nectar, add sugar and apricot, bring to boil on medium heat, stir constantly, simmer 1-2 minutes.