In a food processor or blender, blend the eggs, nutmeg and milk until just combined. Add in the flour and pinch of salt. Blend and count to 5, then stop blending.
Pour into a bowl and set aside in refrigerator for 30 minutes.
Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10 seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes. Continue until the rest of batter is used. Serve hot.