In a blender or electric mixer, blend Fine Semolina Flour (250 gram), All-Purpose Flour (4 tablespoon), Caster Sugar (2 tablespoon), Instant Dry Yeast (1 teaspoon) and Salt (1/2 teaspoon). Add the Water (500 milliliter) and blend until there are no lumps and the batter is smooth.
Add the Baking Powder (2 teaspoon) and blend again for a few seconds. Leave the batter for about 30 minutes to allow the yeast to proof and blend again for a few seconds.
Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes.
Pour about 1/2 cup of the batter in the warm pan and leave the pancake until it dries out for about 1 minute. Remove from the pan without flipping.
Repeat the process until you've used all the batter. Don't pile up your Moroccan pancakes while still hot because they will stick to each other.
To make the creme, transfer the Egg (3), Caster Sugar (3 tablespoon), Honey (3 tablespoon), and Orange Blossom Water (2 teaspoon) into a large bowl and beat until smooth. Set aside.
Transfer Whole Milk (300 milliliter) into a saucepan or deep skillet and place over medium heat. Leave it for a few minutes until it starts simmering and remove the pan from the heat.
Add a few splashes of milk into the egg and sugar mixture, then add All-Purpose Flour (15 gram) and Corn Starch (15 gram). Mix to combine and make sure there are no lumps. Stir in remaining milk.
Return the mixture into the saucepan over medium heat and stir vigorously until it starts thickening.
Once it has thickened and it's smooth, turn down the heat and let simmer for two minutes.
Transfer the creme into a bowl and cover with a cling film to prevent skin from forming.
Once the baghrir and creme have both reached room temperature you can start assembling: stack the baghrir, 7 layers for each cake, with creme patissiere, a teaspoon of Pomegranate (1) and a teaspoon of Unsalted Pistachios (150 gram) in between each layer on top.
Serve immediately or keep in fridge.