Combine the dry ingredients: Whisk all-purpose flour, granulated sugar, and salt in a bowl.

Add eggs: Whisk until the batter looks very smooth. Scrape off the bottom and sides of the bowl to blend evenly.

Add warm melted butter: Whisk well until evenly incorporated.

Add milk: Add about one-third first and whisk well until evenly mixed. Add the rest of the milk and whisk. Using a rubber spatula, scrape the sides of the bowl and check if the mixture is evenly incorporated.

Add dark rum (Optional): As an option, add 1 Tablespoon of dark rum and mix.

Heat a non-stick pan over medium-low to medium heat. Coat the pan with a thin layer of melted butter right before pouring the batter.

Spread the batter over a pan: Lift the heated pan and pour ¼ cup of the batter into a 10-inch (25 cm) pan. Shake and swirl the pot in a circular motion quickly to spread the batter evenly across the surface before it begins to set.

Cook it: Turn the pan once or twice while cooking to distribute the heat evenly. Once you start seeing a nice golden brown color on the edges of the crepe, prepare to flip it!

Flip the crepe and cook the other side for 5-15 seconds. This process also prevents each crepe from sticking to the others when they are stacked together. Flip the pan and drop the crepe on a cloth or paper towel. Flatten the crepe while it's still warm, as it remains wrinkly after cooling down.

Repeat the process: The first layer doesn't always look great, but you'll quickly get used to the moves after some practice! Mix the batter each time, or at least once every few times of cooking, as the flour slowly sinks to the bottom during the process. When you overheat your pan, set it aside to cool down.