Grandma Irena's Palacsinta (Hungarian Crêpes)

In a large bowl, whisk together the flour and eggs until smooth. Gradually add the milk, soda water, vegetable oil, and salt. Mix until well combined and the batter is smooth. (5 minutes)

Cover the bowl and refrigerate the batter for at least 8 hours, or preferably overnight. This allows the gluten to relax, resulting in more tender crêpes. (8 hours)

When ready to cook, remove the batter from the refrigerator and mix well. Heat a lightly greased skillet or crêpe pan over medium heat. (2 minutes)

Pour approximately ¼ cup of batter onto the hot skillet, tilting the pan to spread it into a thin, even circle. (1 minute)

Cook for about 1 minute, or until the bottom is lightly golden brown. Flip the crêpe and cook for another minute, or until the other side is golden brown. (2 minutes)

Transfer the cooked crêpe to a sheet of waxed paper. Repeat with the remaining batter, stacking the crêpes between layers of waxed paper to prevent them from sticking together. (30 minutes)

While the crêpes are cooking, prepare the almond filling. In a saucepan, combine the chopped almonds, ½ cup of sugar, ¼ cup of milk, rum, and vanilla extract. (3 minutes)

Cook over low heat, stirring constantly, until the sugar is dissolved and the filling is creamy. Remove from heat and let cool slightly. (5 minutes)

Next, prepare the chocolate topping. In another saucepan, combine the ½ cup of sugar, chopped bittersweet chocolate, and water. (2 minutes)

Cook over low heat, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the margarine until melted and fully incorporated. (5 minutes)

To assemble the palacsinta, spread 1 heaping tablespoon of the almond filling onto each crêpe. Roll up the crêpe to enclose the filling and place it on a serving platter. (15 minutes)

Pour the warm chocolate topping evenly over the rolled crêpes. If desired, warm the platter in the microwave for about 30 seconds before serving to enhance the flavors. (30 seconds)