For the atayef batter: In a bowl, combine 2 cups all-purpose flour, 1/2 cup fine semolina, 1 tablespoon sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon instant yeast. Mix well, then add about 3 cups water. Whisk thoroughly by hand or use a blender until smooth. Let the batter rest for about 1 hour.

Pour some of the batter onto a nonstick skillet. When the surface dries and bubbles appear, remove the atayef from the pan.

For the cream filling: In a saucepan, combine 2 cups milk, 2 tablespoons cornstarch, 1/4 cup heavy cream, and the soft part from 2 slices of white bread. Whisk well while cold, then bring to a boil, stirring until thickened. Let cool before using.

Fill the atayef with the cream filling.