• Warm the milk with the butter, sugar, salt and the vanilla bean pod.
  
• Mix the plain flour and the eggs with a whisk.
  
• Gradually pour the warm milk mixture into the flour and egg mixture, whisk well and add the dark rum.
  
• Remove the vanilla pod and use a hand held mixer to blend the crêpe batter mix to a silky smooth liquid.

  Place the crêpe batter aside at room temperature. Keep covered with a kitchen towel for one hour.
  

Cook the crêpes

• Brush a little oil and butter on the heated frying pan over a medium high heat.

  Spoon the crêpe batter mix into the pan.
  
• Tip and rotate the pan to spread the batter as thinly as possible.
  
• Cook the crêpe until the surface sets (only 20–30 seconds), the edge will become slightly brown.

  Flip the crêpe and cook the other side for a few seconds only.
  
• Place the cooked crêpe on a wooden board or on a kitchen towel to cool. Stack the crêpes on top of each other when they are cold.
  
• Mix the batter and repeat this process until all the batter is used.

  Serve the crêpes hot with a topping of your choice.