Pour the flour into a mixing bowl.

Add the yeast, salt, and tepid water.

Knead the ingredients for about 15 minutes until a firm, elastic dough is formed. Add a little extra water if necessary to achieve the desired consistency.

Divide the dough into balls approximately 12 centimeters in diameter.

Let the dough balls stand for about 15 minutes.

Mix the melted butter and peanut oil together.

On a lightly oiled surface, roll out each dough ball with a rolling pin.

Form thin rectangles of about 30 centimeters by 20 centimeters.

Fold each rectangle in half widthwise and divide into three squares.

Fold the two side squares onto the central square.

Flatten the dough squares with the palm of your hand.

Coat each square with the butter/oil mixture.

Cook each crepe on both sides for about 10 to 15 minutes in a frying pan coated with the remaining butter/oil mixture, until golden brown.

Serve the pancakes warm with honey.