Melt the butter and let it cool down briefly. Then mix the remaining ingredients with a mixer to form a thin dough. If you like, you can add half a teaspoon of cinnamon. The dough must flow easily from the spoon. Let stand for at least 2 hours, preferably overnight.
Heat the croissant iron and add about 1 tablespoon. Pour in batter. As soon as the waffle is ready, roll into croissants over a wooden spoon handle. Please note that the dough remains thin, otherwise always add a little water. This amount makes about 40 pieces.
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