Beat the eggs, then beat in the milk, salt, flour, butter and rum.
Cover and let stand for at least 30 minutes.
Heat a 9 inch skillet until hot, then spray it with non-stick cooking spray (you only have to do this for the first crepe).
Pour several tablespoons of batter into the pan, then quickly swirl it around so that the whole bottom of the pan is covered with a thin layer of batter. You'll have to practice with the right amount of batter, but the crepe shouldn't be see through, and if it's too thick it'll crack when you fill it.
Cook until the edges start to peel away from the pan and there is no uncooked batter on the surface.
Flop it out onto a plate and set aside to fill later or serve right away with lemon zest and powdered sugar.
Repeat until all the batter is gone.
Combine all ingredients and stir together.
Fill each crepe with a large spoonful or two of the filling and roll up the crepe, tucking in the ends, like a burrito.
Put the side of the crepe that was touching the frying pan towards the inside, because you're going to cook the outside in just a minute.
Fry the filled crepes on a lightly greased griddle or frying pan until they are lightly browned, turn them so all sides are cooked.
Serve warm with maple syrup, jam or honey.