Place the dates and warm water in a blender and allow to stand for about 15 minutes or until very soft.
Blitz until smooth, then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined.
Allow to stand for about 30 minutes, or overnight in the refrigerator, until the batter is bubbly.
Heat a non-stick pan over a medium heat and pour in 60ml of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side.
Repeat with the remaining batter.
Serve the crêpes with yoghurt, drizzled with the date syrup.