Tina's crepes

I tried a few crepe recipes, but this one turned out the best. I made a few changes, and everybody so far loves my crepes. You can eat them with Nutella, jam, cinnamon-sugar, powdered sugar and lemon juice, fruits and whipped cream, and whatever sounds good to you.

This makes about 12-14 crepes.

4 eggs
500 ml (2 1/8 cups) milk
1 little bag of vanilla sugar (or 1 tsp vanilla extract + 1 Tbsp sugar)
Rum flavoring to taste ( I add 1/2-1 tsp)
3 Tbsp sugar
50 g (3 1/2 Tbsp) butter, melted
250 g (2 cups) flour

In a bowl, lightly beat eggs. Add milk, vanilla sugar, rum flavoring, sugar and butter. Mix with a hand whisk. Not too much though, you don't want to get the batter foamy.
Lastly mix in flour. The batter should have the consistency of paint, not too thick or too liquid.
Heat up a medium size non-stick frying pan and brush with a little bit of vegetable oil or shortening.
Pour about 1/2 cup of the batter into the pan. Depending on the size of the pan it might be more or less. The thickness of a crepe is about 1/4 - 1/8 of the thickness of a pancake.
Sway the pan so that the batter covers the whole pan evenly. Bake the crepe until the edges become a little brown and the crepe comes off the pan easily. Turn the crepe and bake the other side for a few more seconds. Don't get discouraged if the first few crepes don't turn out nicely, it does take a little bit of practice.
Voila, the crepe is ready to enjoy!