For the Crepe:
Sift the flour with the sugar and salt. Beat the eggs with the milk and water add to the batter alternately with the melted butter. Wisk the batter and let the batter stand while preparing the filling.
For the Filling:
Prepare the barley as directed and drain.
Heat a large frying pan with the tablespoon of butter. Add the frozen spinach to cook down.
When the spinach is defrosted and warm; add the dates, raisins, diced apples, barley and seasonings. Heat through until all is warm then you may turn the heat off and set aside.
Heat a crepe sized frying pan with a tablespoon of butter. Do not let the butter burn or over heat.
Ladle the crepe batter into the pan and swirl around. When the batter is set and the crepe is firm, gently loosen the edges and flip to finish cooking.
Fill the finished crepe lengthwise with the spinach filling and the sour cream and fold over. Sprinkle with the powdered sugar and drizzle with the honey.