Combine all of the ingredients in a blender and pulse until completely smooth.

Heat a crepe pan or large non-stick skillet over medium heat. Use a scrunched up paper towel to wipe a small amount of butter or ghee on the bottom of the pan (you don't want it to pool, but just enough to prevent the crepe from sticking.

When the pan is heated, hold it in your left hand and pour ¼ cup of crepe batter onto the bottom left side of the pan. Working quickly, tilt your wrist to rotate the pan so the batter spreads clockwise around the pan, and gently shake the pan to spread the batter into a thin even layer on the bottom of the pan.

Set the pan back on the stove and let it cook until the edges slightly curl up and turn golden, while the top is no longer glossy, about 1-2 minutes.

Use a rubber spatula to lift all of the edges of the crepe to make sure it hasn't stuck to your pan.

Gently grasp and edge of a crepe with your finger tips and quickly flip the crepe (you can also use a large rubber spatula to help you flip the crepe if it's too hot!).

Once flipped, place a few slices of brie along one edge of the crepe and let it cook for about 1 minute longer.

Roll up the crepe around the brie and transfer to a plate while you repeat with the remaining crepes, starting by wiping a little bit more ghee or butter in the pan between each crepe.

To serve, drizzle crepes with honey and use a rubber spatula to gently spread the honey over the top. Use a kitchen torch over the honey to carefully caramelize the honey until you see a few burnt spots.

Serve immediately.