For about 20 to 25 small crêpes.

1 1/3 cups of flour
1 Tbsp of vegetable oil
1/2 tsp salt
2 cups of milk
2 eggs
1 Tbsp of rum

• Put flour and a pinch of salt in a bowl.
• Make a well in the center.
• Add the oil and some of the milk.
• Stir well until smooth.
• Continue adding the milk gradually to avoid any lumps.
• Beat the eggs and add to the mixture. Flavor with the rum.
• Let rest for at least 2 hours.
• Cook the batter as demonstrated during class.