Crepes with Greek Yogurt Cream

P.S. If you want to speed up the process (you can totally use apricot preserves but I wanted to use all the fresh apricots we have growing!)

Crepes Batter:

lukewarm water

milk (room temp)

large eggs

unsalted butter (melted. Plus more to sauté.)

all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)

sugar

Salt

Greek Yogurt Filling:

Greek Yogurt ((low fat or fat free will work))

3/4 of a package of cream cheese, at room temperature

granulated sugar