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1
In a large mixing bowl, whisk together semolina, flour, yeast, baking powder, salt, sugar, and milk for the baghrir. Transfer to a blender, and blend for around three minutes; it should be a smooth and relatively thin batter, like that of a French crepe. Cover and move to the fridge for an overnight rise.
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2
The next day: pull your batter out of the fridge and make sure it's the desired consistency. It likely will have thickened a bit during fermentation; simply add a tablespoon of water at a time and whisk or blend until it's easily pourable. I ended up adding 5 tablespoons. Allow the batter to rest as you work on the compote.
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3
In a sauce pan, pour boiling water over the chopped dates and apricots. Cover with a lid, and let soak for 20 minutes.
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4
Add the rest of the ingredients for the compote to the pot and simmer for 25 to 30 minutes, or until liquid has mostly evaporated and it has become viscous and syrup-y. Remove from heat.
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5
Heat a non-stick skillet over medium-low heat and melt a dab of butter. Once hot, pour in batter about 1/3 cup at a time, and swirl the pan around to get a thinner coating of batter; these are crepes, not pancakes! You want a very pale bottom and a just-cooked, sponge-y top. Once the surface is dry, transfer to a plate and cook off the rest.
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6
Spread a layer of yogurt on top of the crepe and spoon compote on top. Drizzle with honey or add crushed walnuts if you desire, and serve.
