Whisk the eggs, Redpath® Granulated Sugar, butter and salt in a large bowl until well-beaten.
Add the flour and ¼ cup (65 milliliters) of the milk and whisk until smooth.
Whisk in the rest of the milk and pour batter through a fine mesh strainer.
Cover bowl with plastic wrap and let rest for a minimum of one hour (crêpe batter may be made up to 1 day in advance and stored in the refrigerator until ready to use).
Heat a 8 or 9 inch (20 or 23 centimeter) crêpe pan, or a nonstick skillet, over medium heat and brush with butter. Add ⅓ cup (80 milliliters) of batter and swirl to coat the bottom of the pan. Cook until just golden; 3 to 4 minutes. Flip and cook 1 minute. Set aside on a plate until ready to assemble cake.
Repeat cooking remaining batter (there should be 12 crêpes).
For the glaze:
In a medium pot, combine the apple juice, Redpath® Granulated Sugar, vinegar, mustard and thyme in a small pot. Whisk until mustard is dissolved.
Bring to a simmer over medium heat and cook until thickened and reduced in half; about 15 to 18 minutes. Remove from heat and set aside to cool.
For the cheese sauce:
Set aside ½ cup (46 grams) of cheese, in order to top the cake later.
Place a medium-sized pot over medium heat and melt the butter. Add flour and whisk continuously for 2 minutes.
Whisk in milk until smooth, and bring mixture to a simmer. Cook, stirring, until sauce thickens; about 5 minutes.
Remove from heat and stir in the remaining 1 ¾ cup (150 grams) of cheese, salt, pepper and cayenne pepper.
For the assembly:
Preheat oven to 350°F (180°C). Grease a 9 inch (23 centimetre) springform pan and line the bottom with a circle of parchment paper.
Place 1 crêpe in the bottom of the pan and brush with the glaze.
Layer 4 slices of ham over the crêpe and brush ham with the glaze.
Layer a crêpe over the ham and spread with about ½ cup (120 milliliters) of the cheese sauce.
Beginning with the third crêpe, repeat layers until all crêpes are used. Sprinkle the reserved ½ cup (46 grams) of cheese and thyme leaves overtop.
Place on a rimmed baking sheet and bake until warmed through and cheese is golden; 35 to 40 minutes.
If desired, set broiler to high and broil the crêpe cake for 2 minutes to brown cheese. Remove and allow to rest 10 minutes before unmolding and slicing into wedges.
*To get a head start on this dish, feel free to make the crêpes in advance. Place layers of parchment or wax paper between each crêpe, wrap well in plastic and place in a freezer bag.
*Crêpes can be frozen for up to 2 weeks. Thaw overnight in the refrigerator.
*Aged cheddar may be used in place of the Emmental cheese.