Step 1

Mix all the dried ingredients: all-purpose flour, granulated sugar, and salt.

Step 2

Add eggs and mix well until the batter looks very smooth.

Step 3

Add very warm melted butter and mix well.

Step 4

Add milk and mix well:First, add about one-third first and mix well until it looks smooth. Add the rest of the milk and mix well.Scrape off the sides of a bowl on the way to ensure that the batter is mixed evenly.

Step 5

Add rum and mix.

Step 6

Heat a non-stick pan at medium heat. Apply a thin layer of melted butter right before you pour the batter.

Step 7

Spread the batter over a pan. The 3 steps:Lift the pan and pour a little less than 1/3 cup (for a 10" | 25 cm pan) of the batter at once. Shake the pot well as you pour it to spread the batter evenly before it hardens. Once you see that the batter is spread, turn your pan and coat the edges of the pan using the rest of the batter.Move the pan at least once or twice while heating to deliver the heat evenly.

Step 8

Flip the crepe and cook the other side for 5 - 15 seconds. Drop it on a plate, cloth or paper towel: Once you start seeing nice golden color on the edges, that is a sign that you have the same caramelization on the surface. Then, flip right away.When you use 2 long chopsticks/sticks: First, place a stick closer to the edge, about 2 inches or 5 cm away from the edge. And using the other stick, hang the edge over it, lift, and flip a crepe. Rotate a stick to take it away easily without dragging a crepe.To flip by hand: Use food-safe gloves.

Step 9

Repeat 1-8 until you run out of the batter: Mix the batter each time or at least once every few times to ensure that the flour is not sunk on the bottom and everything is even. When you overheat a pan, set it aside to cool it down.