How to cook
In the warm water, subsequently add all of the products. Stir (best if with your hand) to a smooth, thick liquid.
Close in the container and leave for about 1 hour to rise in a warm area. Be sure to stir in a large container because it will increase in volume quite a lot when it rises.
Stir the effervescent mixture well before you start to bake. In a well-heated saj or pan, slightly greased, pour the mixture in using a ladle, spread it along the entire surface.
Cook on moderate heat on one side until you see holes forming all over the crepe, until golden.
Unstick it from the pan and flip to the other side to cook to a golden crisp. Take the crepe out and while still warm, smear it generously with the butter. Continue cooking until you've used all of the batter.