Whisk the eggs with the flour until you have a thick paste. Slowly whisk in the flour incorporating it little by little. Your mix should be a double cream consistency. If you can, let the batter rest for 20 minutes before cooking.

Heat a wide non-stick pan, or a pan that you know won’t catch over a medium-high heat - we use a crepe pan or a cast iron baking stone - and brush or swirl on a knob of butter. Gently pour a puddle of the batter with a ladle into the centre of the pan, about a saucer wide. Using the back of the ladle, swirl the batter into a larger circle; any extra whips around the main crêpe are great for crisping up. Leave it until you see the wet batter darken and small holes appear through the batter, about 1-2 minutes.

Pick a good tool for flipping - a fish slice or metal spatula - and turn the crêpe over; it should be golden, swirly and mottled.

Grate over a good helping of the cheese and sprinkle on the thyme to the top of the crêpe while the other side browns. Drizzle over the honey and fold the crêpe. Flip onto a plate, grate over more cheese and drizzle on more honey.