Ricotta Cheese Crepes with Persimmon Apricot Marmalade

Name: Ricotta Cheese Crepes with Persimmon Apricot Marmalade
Ingredients: 4 ounces bread flour; 4 ounces of cake flour (or 8 ounces of all purpose flour can be substituted for both flours); 1-ounce sugar; 1/4-ounce salt; 3 to 4 eggs; 16 ounces milk; 3 1/2 ounces oil or clarified butter; 3/4 dry ricotta cheese; 1 egg yolk, beaten; 1/2 tablespoon melted butter; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1 tablespoon sugar; 1 pound rehydrated dried apricots; 2 to 3 very ripe persimmons; 1 cup sugar; 1 1/2 tablespoons lemon juice; 1/4 teaspoon ground clove; Hachiya persimmons