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, letting the 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.