Make a thin batter by whisking all the ingredients for the crêpes, except the thyme leaves.
Pass it through a sieve. Now add the thyme leaves to the batter and set aside.

For the Filling:

For the Crêpes:

Heat a pan on low medium heat. Pour a ladle of batter and spread evenly.
Once the batter looks set on top, flip the crêpe and cook on the other side.
Place the filling on half the crêpe evenly and fold the crêpe in half and cook until the cheese is slightly melted.
Place on a serving platter or plate. Garnish with fresh thyme leaves.