Whip the eggs for a good length of time, looking for perfect, smooth
Heat a crepe pan and have it buttered all around.
To get the egg into the pan, you'll need to use two bowls, one to pour from
and one below the pan to catch what you pour.
From the mixture bowl pour quickly into the hot crepe pan, which is held
at a steep angle,
excess mixture flow into the second bowl. The goal is to have
a VERY THIN layer of egg in the pan.
Put the crepe pan back on the heat.
Immediately sprinkle grated cheese onto the crepe.
When the cheese melts and the thin egg cooks, lift from pan, roll
and put aside in your pile of finished crepes.
Repeat until your patience runs out.