In a mixing bowl, combine whole wheat pastry flour (or all purpose flour), semolina flour, sugar, ground cardamom, nutmeg and salt. Whisk until combined.
Stir in the milk and egg (or egg replacer mixture). Cover and set aside for 15~20 minutes.
Heat a nonstick pan, brush a little melted butter or oil all over the pan. Pour a ladle full of batter in the pan and swirl to coat the pan evenly. Cook for 2~3 minutes on medium heat till the crepe is cooked through and can be easily lifted off the pan. Flip and cook on the other side for another 1~2 minutes.