Crepes With Grilled Peaches and Apricots

• 3/4 cup / 175 milliliters milk
• 1/2 cup /125 milliliters water
• 2 large eggs
• 1/4 teaspoon / 2 grams salt
• 1 tablespoon / 15 grams sugar
• 13 cup plus 1 tablespoon / 55 grams whole-wheat flour, sifted
• 3 tablespoons unsalted butter, melted, plus butter for the pan
• 13 cup plus 1 tablespoon / 55 grams unbleached all-purpose flour, sifted
• 2 1/2 pounds mixed peaches and apricots
• Grape seed oil (or another neutral oil like canola oil) or extra-virgin olive oil as needed, about 2 tablespoons
• 1/4 cup mild honey, such as clover
• 1 tablespoon butter
• Finely chopped or grated zest of 1 lemon
• Powdered sugar for dusting the crepes (optional)

1. Place milk, water, eggs and salt in a blender.
2. Turn on and with motor running add flours and then the melted butter, and blend at high speed for 1 minute.
3. Transfer to a bowl, cover and refrigerate for at least 30 minutes.
4. Whisk again before making the crepes.
5. Heat a 7-inch seasoned or nonstick crepe pan or skillet over medium-high heat and brush lightly with butter.
6. (Pan must be hot when you add the crepe batter.)
7. Lift pan off the heat and pour in or ladle in a scant 1/4 cup batter per crepe, enough to thinly coat the bottom of the pan.
8. Tilt and swirl pan to distribute batter in an even layer.
9. Return pan to the heat and cook crepe for about 1 minute, until edges color and it is easy to loosen them with a thin spatula or butter knife.
10. The bottom of the crepe should be nicely browned and should not stick to the pan.
11. Flip crepe over and cook for 30 seconds on the other side, until it is speckled.
12. Turn out onto a plate.
13. Repeat with remaining batter, whisking from time to time.
14. If not using right away, stack crepes between pieces of wax paper.
15. Wrap in plastic and freeze or refrigerate.
16. You will need only 6 of the 12 crepes that this recipe makes.

milk, water, eggs, salt, sugar, flour, unsalted butter, flour, peaches, grape seed oil, honey, butter, lemon, powdered sugar

Taken from cooking.nytimes.com/recipes/1016643 (may not work)