Moroccan Crêpes with Spiced Fruit Compote

Ingredients

• For the baghrir:
• 1 1/2 cups semolina flour
• 1/2 cup wheat flour
• 1 1/2 teaspoons dried yeast
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar (I used turbinado, but any sugar is fine)
• 2 cups milk
• 1/4-1/2 cups water
• Unsalted butter, for cooking
• Yogurt, for serving
• Toasted chopped walnuts, for serving
• Honey, for serving
• For the compote:
• 1 cup dates, chopped
• 1 cup dried apricots, chopped
• 2 cups boiling water
• 1/2 teaspoon orange zest, optional
• 2 tablespoons orange juice, optional
• 1/3 cup honey
• 1/4 cup chopped nuts (I used walnuts because that's what I had, but I imagine whole pine nuts would be incredible. Chopped almonds or pistachios would also be delicious!)
• 1/2-3/4 teaspoons ground cinnamon
• 3/4 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom

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