In a mixing bowl, whisk together flour, milk, eggs, sugar, salt, and melted butter until smooth. Let the batter rest for 10 minutes.

Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat evenly. Cook for 1-2 minutes per side until lightly golden. Repeat with remaining batter.

In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Place a spoonful of soufflé filling in the center of each crêpe. Fold in half, then fold again into a triangle shape. Arrange on a baking sheet.

Preheat oven to 375°F (190°C). Bake the filled crêpes for 5-7 minutes until the soufflé filling is slightly puffed.

In a small saucepan, heat the apricot jam over low heat until warm and smooth. Strain if desired.

Drizzle the warm apricot glaze over the baked crêpes soufflé and serve immediately.