Crêpes

3 eggs – cage-free

2 cups (250 gr) all-purpose flour

2 ¼ cups (500 ml) milk

1 tsp vanilla extract

1/2 tbsp spiced rum

2 tbsp granulated sugar

1 tbsp canola oil

+ butter or non-stick cooking spray

Make the batter the day before and store in the refrigerator.

Place all the ingredients in the bowl of a food processor or blender.

Mix until smooth – about 20 seconds.

Refrigerate overnight. Place a large frying pan over medium heat.

Spray with non-stick cooking spray. Whisk the batter – remember to do so before making each crêpe.

Pour about ¼ cup (about 4 tbsp) into the pan. Incline the pan so the batter spreads evenly.

Cook for about 2 minutes on each side until lightly browned. Stack the crêpes on a plate.

Keep in the oven at 250 F / 120 C to keep them warm.

Serve with your favorite jam, peanut butter or Nutella!