Water crêpe half-moons with a stringy cheese filling

Mix the flour, a teaspoon of the spice you prefer most, a pinch of salt, and the water in a bowl.

Mix until you obtain a smooth and homogeneous batter.

Heat a non-stick pan and add a ladleful of batter.

Flip the crêpe after about 1 minute, add the cheese, fold into a half-moon, and press the edges lightly.

Cook both sides until golden brown.