Crêpes - cooking recipe

Ingredients

500 g flour (4.5 cups)
1 pinch salt
1 teaspoon baking powder
6 eggs
2 tablespoons oil
2 tablespoons rum (optional)
12 ounces beer (1 can)
500 ml milk (2 cups)

Preparation

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 crepes: jam / sugar / brown sugar / nutella / slices of banana + melted chocolate / slices of apples cooked in butter / melted chocolate + ground almonds or sliced almonds
SAVOURY crepes: ham + swiss cheese + egg / smoked salmon + heavy cream (or sour cream) / goat cheese or feta + spinach + ham / bechamel sauce + mushrooms + swiss cheese.