READY IN: 1hr 40mins
YIELD: 40 crepes




  • 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.