-
To a blender, add milk, water, eggs, and salt. Pulse in the blender to combine. Add the flours, then the olive oil, and continue to pulse until combined and transformed into a thick batter. Transfer to a bowl, cover, and refrigerate for a couple of hours.
-
Place a 7- or 8-inch crêpe pan over medium heat. Brush with olive oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat.
-
Let cook until the top appears bubbly, and the edges are dry (about a minute). Then carefully flip and cook for 30 seconds more on the other side. Turn the heat down if cooking too quickly.
-
Turn onto a plate. Continue until all the batter is used.
-
Spread goat’s cheese in every crepe and top with the tomato slices. Season, sprinkle dried thyme, and serve.