In a large bowl, combine flour, semolina, sugar, salt and spices.
In a small bowl, combine the milk, vanilla and egg. Whisk well. Add to dry ingredients and mix well until there are no lumps. Leave to stand for 30 minutes.
Heat a skillet, preferably nonstick. Use non stick spray or a little butter and grease the pan just enough to coat.
Using a 1/3 measuring cup for each crepe, start in the middle of the pan and slowly spread the batter in a circular motion.
Cook for 1-2 minutes on medium heat until underside of crepe is set. Flip over and cook another minute.
Remove from pan and sprinkle some slivered almonds inside. Fold over and serve with jam or honey.