Fill a pitcher with 40cl of water and gradually mix in the REGILAIT powdered semi-skimmed milk.
Put the flour in a large bowl and stir in a little milk.
Add the beaten eggs, rum, melted butter, salt and mix well. Stir in the rest of the milk.
Allow the batter to stand for 2 hours.
Butter a non-stick frying pan and cook.

Chef’s tip:
My recipe for flambé pancakes:
200g sugar
2 oranges
1 lemon
1 small glass of orange liqueur
20g butter

Zest and juice the oranges and lemon. Bring the fruit juice to the boil in a saucepan with the sugar and butter. Add the orange liqueur and heat without boiling.

Pour onto the pancakes and set them alight.