- First, prepare the pancake dough. Break the eggs into a bowl and mix with milk, flour and salt and butter. Let the dough puff up for about 15 minutes. You can also prepare the dough the previous night and leave it in the fridge. In that case, melted butter should be added only in the morning.
- Grate the cheese and pluck the thyme leaves.
- Heat the oven to approximately 60°C.
- Cook the crêpes in butter. Each crêpe is topped with approx. two tablespoons of cheese, thyme and some honey.
- Fold the crêpes in four and put them in the oven on an oven tray. Garnish the crêpes with thyme and pour some honey on top.
| Breakfast Crêpes Serves 4 |
|
|---|---|
| 200 g | Le Gruyère AOP |
| approx. 2 tbsp | plucked thyme leaves |
| 1 dl | honey |
| 5 dl | whole milk |
| 2 dl | all-purpose flour |
| 1/2 tsp | salt |
| 2 tbsp | butter, melted |
| 2 | eggs |
