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1
Let's make the syrup first! Add the dates and 2 cups of hot water to a glass bowl and microwave on high for 5 minutes. Now pour the mixture in a food processor and add the rest of the 2 cups of hot water. Blend until the mixture is very, very smooth.
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2
Line a strainer with cheese cloth and strain the date pulp through it. You will have to twist the cheese cloth around the pulp to get most of the liquid out. You should have about 2 cups of liquid after the straining.
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3
Pour the 2 cups of liquid into a small pot, add 1/8 teaspoon of salt and on medium heat, reduce it until it is about 1/2 cup. Set aside.
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4
Let's make the filling now! On medium heat, toast the coconut in a small pan until they turn a light golden brown. Add the sugar, cardamom powder, pinch of salt and the milk and cook it until all the liquid is absorbed and the mixture starts getting sticky. Set aside.
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5
it's time for the crepes! Add the all purpose flour, rice flour, semolina, sugar, salt and cardamom powder in a bowl and mix well with a whisk. Gradually add in the milk and mix gently to make sure there are no lumps.
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6
Heat a non-stick saute pan with a teaspoon of coconut oil on medium heat. Add 1/4 cup of the crepe batter in the middle of the pan (don't swirl it!). It should spread to about 5 inches in diameter by itself. Cook the first side until it gets light golden brown in color (about 2 minutes) and then flip and cook the other side for about a minute or so.
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7
Once the crepe is done cooking, flip it so that the side that cooked second is facing you. Take a tablespoon of the coconut filling and spread it down the middle. Now fold one side of the crepe and press it down for a second, and then fold the other side and press it down for another second (think of folding a letter).
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8
Repeat with the rest of the batter. Serve warm, drizzled with the date syrup slightly warmed up.
