Almond-Filled Hungarian Crepes

Combine the flour and eggs in a bowl, blending them until they form a smooth mixture. Introduce milk, soda water, vegetable oil, and salt into the bowl; blend everything together until it's fully combined. Place the mixture in the refrigerator overnight to allow it to rest.

Preheat a lightly oiled skillet over medium heat. Take the chilled mixture out of the refrigerator and thoroughly mix it before proceeding. Pour 1/4 cup of the batter into the skillet; cook for approximately one minute on each side. Transfer the cooked crêpe to a sheet of waxed paper and repeat with the remaining batter, stacking them on top of each other.

Prepare a saucepan by combining almonds, 1/2 cup sugar, milk, rum, and vanilla extract. Cook the mixture over low heat while stirring constantly until the sugar is fully dissolved and the filling reaches a creamy consistency. Allow it to cool slightly before using it as a filling for the crêpes.

Combine 1/2 cup sugar, chocolate, and water in a saucepan over low heat; cook until the chocolate is fully melted. Remove the pan from the heat and add margarine, stirring until it's fully incorporated into the chocolate mixture.

Spread about 1 heaping tablespoon of almond filling onto each crêpe, then roll them up to enclose the filling. Arrange the rolled crêpes on a platter and you will have around 10 to 15 crêpes in total, depending on their size. Pour the chocolate topping over the rolled crêpes and warm the platter in a microwave for about 30 seconds before serving if desired.