For the batter, sieve the flour and cocoa powder into a large bowl and make a well in the centre.
Whisk together the remaining ingredients.
Pour the mixture into the flour, and whisk until smooth.
Chill for 30 minutes.
Meanwhile, make the filling.
Put the apples in a heavy-based saucepan with the sugar, nutmeg, and orange zest and juice.
Bring the mixture to the boil, reduce the heat, cover, and simmer for 3 minutes.
Add the apricots and continue cooking for 3 minutes, until the fruit is tender.
Brush a non-stick frying pan with a little oil and heat it.
Pour in a little of the batter and tip the pan so that the batter covers the base.
Cook over a medium heat for 1-2 minutes, until the mixture has started to bubble, then flip the crepe over with a spatula and cook the other side.
Tip the cooked crepe on to greaseproof paper and make more crepes in the same way.
The mixture should make 10 crepes.