Serves ten.

Ingredients:
2 eggs
2 cups milk
1/2 cup club soda
1/4 cup sugar
1/4 tsp. salt
1 tbs. dark rum
1 tsp. vanilla extract
2 cups flour
6 tbs. melted butter
Grated zest of 1 lemon
Grated zest of 1 orange
Vegetable oil, for frying

Directions:

1. In a bowl, whisk the eggs. Add the milk, club soda, sugar, salt, rum and vanilla, and blend well until the sugar has dissolved. Gradually sift in the flour to form a batter; then stir in the melted butter. (The consistency should be that of melted ice cream). Add the citrus zests.
2. In a 6- to 7-inch crepe pan, heat 1 tablespoon of vegetable oil over moderately high flame, pouring off the excess. Tilt the heated and oiled pan at a 45 degree angle to the floor and pour a small amount of batter in small batches into the pan, allowing it to run down from the highest point. (Usually ½ a ladle of batter will cover the pan adequately.) The secret is to flex your wrist, distributing the batter as thinly as possible.
3. Return the pan to the heat, reduce the flame to moderate, and cook the crepe until lightly browned, 30-40 seconds. Flip it carefully with a spatula and cook the second side until brown spots appear. Remove from the pan to a warmed platter and repeat the process with the remaining batter, re-oiling the pan only as necessary. (Each crepe takes about ½ minute on each side.) Stack the finished crepes and keep warm, under a mixing bowl.

The finished crepes are best served warm. They can be sprinkled with sugar or spread with marmalade, folded into quarters, drizzled with a little Grand Marinier, sprinkled with confectioners sugar, served hot with a spoonful of whipped cream and some fresh berries. For a chocolate finish, spread 1 tablespoon of nutella or melted bittersweet chocolate on warm crepes, fold them into quarters, top with whipped cream and drizzle with warm melted chocolate.

Source: Lidia’s Italy