Mix the flour, salt and xylitol (if using), then make a well in the centre of the mix with your fingers. Crack the eggs into the well and pour in the oil, rum (if using) and milk. Whisk well to combine. You can cook the crepes now, but the mixture does benefit from being left to sit at room temperature for an hour (or make the night before and allow to sit in the fridge overnight if you are planning breakfast pancakes).

To cook the pancakes, heat a crepe maker, or heat a crepe pan or large frying pan over medium heat. Pour into about 1 tbsp oil or butter and allow to heat for a few mins, then pour in a ladleful of batter and quickly swirl the pan round in a clockwise direction at an angle, until the batter covers the whole of the pan in a very thin layer (the thinner the better so use less batter for the next pancake if it seems thick but still covers the whole pan). Allow the pancake to cook for a minute, until it looks nearly cooked through and has golden brown patches on the bottom. Use a spatula to flip the crepe over and cook on the other side for another 30 secs or so until the crepe is light but covered in golden brown patches on both sides.

Cook the rest of the pancakes in the same way, stacking them on an ovenproof plate or dish as you go and keeping the plate with the stacked cooked pancakes in an oven set to a low setting (about 140C/275F/gas 1 or so) to keep them warm.

Serve the pancakes warm with your chosen fillings (see ideas above). For savoury pancakes, particularly any with cheese (or sweet ones with chocolate or something that needs melting), I find the best way to do them is to add the filling when you are halfway through cooking the crepe and have just flipped it. As the bottom is cooking, add the ingredients and allow to heat through, the fold the crepe in half and press down, letting the cheese melt and everything get nice and hot.