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A plate topped with an egg-and-gruyere filled buckwheat crepe.

Lacy Buckwheat Crepes (Gluten-Free)

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5 from 1 review


Adapted from Phoebe Lapine’s Carbivore. 

Ingredient Notes:

  • For best results, use a scale to measure.
  • I am using this 12-inch nonstick crepe pan, which I love.
  • Salt: If you are using Morton kosher salt or sea salt use half as much by volume or the same amount by weight. Also: the original recipe calls for 1/4 teaspoon of salt, but I love salt and so am using a little bit more. Feel free to adjust the salt amount to taste. 
  • Milk: I use 2%; Phoebe says you can use whole milk or nondairy milk. 

Process Notes:

This crepe-making process takes some practice and you will likely make one or two bad ones before you find your rhythm.

  • Where the process can go wrong: flipping too quickly. If the batter isn’t set and you try to flip it, you’ll be left with a mangled mess of partially cooked batter. Be patient, set a timer, and look for the crepe edges pulling away from the sides before you flip.
  • Tip for success: Find the right amount of batter given the size of the skillet you are using. If you use too much batter, the crepes will be too thick; if you don’t use enough batter; they’ll be too fragile. I find a heaping 1/3 cup to be perfect for my skillet but you may need more or less. 
  • Final tip: Find the right balance of heat. You may need to adjust your burner throughout the process to find the right amount of heat. If it’s too hot, the crepes will get too crispy; if it’s not hot enough, you won’t get that appealing lacy-looking texture, which doesn’t matter from a taste perspective only a visual one. 


For the buckwheat crepes:

  • 1 egg
  • 68 grams (1/2 cup) buckwheat flour
  • 48 grams (1/3 cup) white rice flour
  • 3 grams (3/4 teaspoon) Diamond Crystal kosher salt, see notes above
  • 227 grams (1 cup) water
  • 124 grams (1/2 cup) milk, see notes above
  • butter as needed

For each “Galette Complete”:

  • butter
  • 1 egg
  • 1 buckwheat crepe
  • 1/2 to 3/4 cup grated Gruyère
  • salt and pepper to taste
  • finely chopped chives


  1. Make the crepe batter: Place all of the crepe ingredients in a blender. Blend on medium speed until frothy and well combined, about 1 minute. The batter will be very thin. Transfer to a smaller vessel — I like to use my 2-cup measure here or transfer to a storage vessel and place in the fridge for up to 1 week.  
  2. Prepare the skillet: Heat a large (ideally 12 inches) nonstick crepe pan over medium heat to medium-high heat. Add 1 teaspoon of butter, let it melt, then swirl the pan to distribute it.
  3. Cook the crepes: (Read notes above before proceeding.) Pour 1/3 cup of the crepe batter into the skillet and quickly turn the pan to coat the entire bottom in a thin layer. If there are any holes, carefully pour a splash more of the crepe batter into the skillet to fill them. Cook the crepe until set, firm, and slightly pulling away from the sides, about 2 minutes. Run a large offset spatula along the perimeter of the crepe, then flip it in one swift motion — I find it easier to use my hands here to flip the crepes: carefully grab one edge of the crepe; then flip it in one swift motion. Cook the second side for another minute or until set, then transfer to a plate. Repeat with the remaining batter.

For the “Galete Complete”: 

  1.  In a small skillet, melt 2 teaspoons of butter over medium-high heat. Crack in an egg and cook until the white is set and the yolk is nearly cooked — I find covering my skillet helps the process move along. 
  2. Set the same skillet you used to make the crepes over medium heat. Add a small amount of butter (less than a teaspoon) and swirl to coat. Set a crepe in the skillet and cover the center with the cheese, leaving roughly a 1.5-inch border. When the cheese has melted and the crepe is just beginning to crisp, slide in the egg. Season with salt and pepper to taste. Use a spatula to carefully fold in the sides of the crepe to form a square.
  3. Transfer the galette to a plate and season with chives to taste. 
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French, American