Prepare the crêpe mixture by mixing together all the ingredients and leaving it, if possible, in the refrigerator for 2 hours.
Cook the crêpes as thinly as possible in a buttered frying pan. Remove the Reblochon's rind, and cut into small slices around half a centimetre thick.
Garnish the crêpes, roll them up.
Arrange them in a greased baking dish, sprinkle with grated Emmental cheese, scatter knobs of butter over it and place in a hot oven for 7 to 10 minutes.