In a bowl, combine the flour and eggs, mixing until smooth.

Add the milk, soda water, vegetable oil, and a pinch of salt to the mixture. Stir until everything is well combined.

Refrigerate the batter overnight for best results.

Heat a lightly greased skillet over medium heat.

Take the batter out of the fridge and give it a good mix again.

Pour 1/4 cup of batter into the skillet and let it cook for about 1 minute or until the edges start to lift.

Flip the crepe and cook for about 1 minute more until golden brown.

Transfer the cooked crepes to a sheet of waxed paper. Repeat with the remaining batter, stacking the crepes and separating with waxed paper.

In a saucepan, combine the chopped almonds, 1/2 cup sugar, 1/4 cup milk, rum, and vanilla extract. Cook over low heat, stirring, until the sugar dissolves and the filling becomes creamy. Cool slightly before filling crepes.

In another saucepan, mix 1/2 cup sugar, chocolate, and water. Cook over low heat until the chocolate melts.

Remove from heat and add the margarine, stirring until fully combined.

Spread 1 generous tablespoon of almond filling onto each crepe, roll them up, and place on a platter.

Pour the chocolate topping over the rolled crepes.

If desired, warm the platter in the microwave for about 30 seconds before serving.