In a blender, combine 1½ cups of fine semolina, ¾ cup of all-purpose flour, 1 tablespoon of dry yeast, 2 teaspoons of baking powder, 1 teaspoon of sugar, 1 teaspoon of salt, and 3 cups plus 2 tablespoons of lukewarm water.
Blend on medium-high speed for 1 minute, until smooth and creamy. Cover and rest for 10-15 minutes, until light and foamy with lots of tiny bubbles.
Heat a nonstick crepe pan over medium heat. Pour in enough batter for a 5in / 13cm pancake, without swirling, and cook without flipping for 1-2 minutes, until set with no wet spots on top.
Repeat with the remaining batter, cooling the pancakes in a single layer before stacking them.
