In a large bowl, mix flour/salt/baking powder - add oil, rum and eggs - mix very well until dough is nice and smooth.
Add milk progressively and then beer.
Let the mix stand for at least an hour before cooking.
If mix is too thick, add some water until you reach desired consistency (should be quite liquid).
Heat a non-stick or lightly greased skillet over medium heat.
Pour about 1/3 cup of batter into the pan, quickly rotating and tilting the pan to spread the batter evenly. Cook the crepe until golden underneath, about 1 minute and then flip it over and cook for about another minute.
Remove from pan, and repeat with the remaining batter. Keep the cooked crepes warm by covering with a towel.
Fill the crepes with your favorite toppings and roll burrito style or folded over.
Ideas for fillings:
SWEET crêpes: jam / sugar / brown sugar / nutella / slices of banana + melted chocolate / slices of apples cooked in butter / melted chocolate + ground almonds or sliced almonds
SAVOURY crêpes: ham + swiss cheese + egg / smoked salmon + heavy cream (or sour cream) / goat cheese or feta + spinach + ham / béchamel sauce + mushrooms + swiss cheese.