• First, sift the flour into a medium-sized mixing bowl.
• Next, add the Aleppo pepper, salt, and Thyme leaves, then combine well using a bell whisk.
• Then, create a well in the centre, and add the milk, break in the eggs, followed by a heaped teaspoon of Dijon mustard, 1 tablespoon olive oil then whisk until a smooth batter is formed, and any lumps removed. Set the batter aside.
• Bring a large non-stick frying pan to approximately 175C, then add 1 tbsp light olive oil, swirl in the pan, then wipe across the bottom of the pan using kitchen paper.
• Whisk the batter one more time, then take ladle in one quarter of the mix into the centre of the pan. Using the back of the ladle, spread the batter until it is thinned out and circular in shape.
• Cook the crepe for around 45 seconds, then flip over and repeat.
• Transfer the crepe from the pan onto a plate, then cook the remaining three crepes.

Serving Instructions

• Roll up each crepe and position them side by side. Then, take a microplane or fine cheese grater and grate the cheddar cheese over the pancakes.
• Finally, melt the cheese using a chef's torch, or alternatively place under a grill until the cheese starts to bubble.
• Serve immediately.