Mix the semolina, flour, sugar, salt, baking powder and set aside.
Pour 2 cups of lukewarm water in a processor, add the yeast and pulse on low speed to blend.
Then add the semolina mixture, increase the speed and blend for 2 minutes or until you get very smooth and lightly creamy consistency.
Pour the batter into a bowl, add vanilla essence, stir, cover with cling film and leave to rest for 10 minutes or a bit longer until bubbles start to form on top.
Heat a non-stick pan over medium heat and carefully pour the batter into the pan. Bubbles should appear on the surface as it cooks.
Cook for 2 minutes on one side (do not flip).
Take it out of the pan and transfer to cool in a single layer.
Pour the grapes into a small sauce pan.
Add raspberry, sugar, water, stir and bring to a boil until the raspberries and grapes are mushy and sticky.
Take off heat and let cool completely.
Semolina crepes ready to serve. Top with raspberry, grape sauce and whipped cream.