Buckwheat Crepes with Jammy Summer Squash and Gruyere


The crepe batter itself comes together in less than 5 minutes, and they cook in just 3 or 4, so you’ll spend most of your time and attention making a big ‘ole pot of jammy caramelized summer squash, and filling and crisping up the crepes. I recommend doubling the batter so that you can eat these two days in a row (get creative and switch up the filling on day 2!), because what is more luxurious than crepes for breakfast twice in one week???

Active Time: 45 Mins

Total Time: 2 hrs 45 mins



  • 3 ½ pounds summer squash and/or zucchini (about 6 medium)
  • 5 cloves garlic
  • 3 large shallots
  • Basil, mint, dill, and/or parsley, for serving


  • ½ cup olive oil
  • Kosher salt and freshly ground black pepper
  • ⅓ buckwheat flour
  • ⅓ cup all purpose flour


  • 6 ounces gruyere or cheddar (about 2 cups grated)
  • 4 tablespoons unsalted butter
  • 5 large eggs
  • ¾ cup milk

1. Preheat the oven to 450 degrees:

2. Do some prep:

  • Cut squash crosswise into ¼-inch thick slices.
  • Peel and smash 5 cloves of garlic. Peel and thinly slice 3 shallots.
  • On the large holes of a box grater, grate 6-ounces gruyere, to measure 2 cups lightly packed. Transfer to the refrigerator until ready to fill crepes.

3. Make the roasted summer squash jam:

  • Place squash in a large dutch oven. Add ½ cup olive oil, season generously with salt and pepper, and add a few big sprigs of dill, parsley, or basil, depending on what you are using. Shake the pot to toss thoroughly and transfer to the oven. Roast, without stirring, for 1 hour.
  • Remove the pot from the oven and add the smashed garlic cloves and sliced shallots. With a large metal spatula, very gently fold to distribute among the squash. The squash will break down, but do your best to keep the rounds intact so that the mixture doesn’t turn to mush.
  • Return the pot to the oven and continue to roast until the squash is deeply caramelized, folding once halfway through, 30-45 minutes more. Some squash will be super broken down and darkly caramelized, while other pieces will remain more intact and retain their bright color; variation in texture is good! Season to taste with salt and pepper. Remove and discard the herbs.

4. While the squash roasts, make the crepe batter and cook the crepes:

  • In the bowl of a blender, combine 1 egg, ¾ cup milk, ¾ cup plus 2 tablespoons water, and ½ teaspoon salt. Blend until combined. Add ⅓ cup buckwheat flour and ⅓ cup all-purpose flour and continue blending until smooth, scraping down the sides of the blender with a rubber spatula as necessary. Batter can be made in advance and kept chilled in the refrigerator, but letting it rest is not necessary, despite popular belief!
  • Heat a 12-inch, well-seasoned cast iron skillet over medium-high until smoke begins to billow from its surface. (It’s very important that the skillet is smoking hot– this will give you the most lacey-looking crepes!) Drop a small pat of butter (about a generous teaspoon) into the center, swirl to coat (it will brown, but don’t fear), and, using a dry measuring cup as a ladle, immediately pour ⅓-cup batter into the center. Tilt the pan in all directions to distribute the batter around the skillet and up the edges by about 1”. Really get in there and tilt!! Cook until the edges curl and the underside is golden brown, 2 to 2 ½ minutes. Using a spatula, carefully but swiftly lift and flip the crepe. Continue cooking until lightly golden, about 2 minutes more. Remove to a plate and repeat with remaining batter, replenishing butter between batches. As the cast iron continues to work, it’ll get hotter and hotter, and cooking time may reduce; adjust heat as necessary to prevent burning.

4. Form and cook the galettes:

  • Wipe out the cast iron skillet if necessary and place over medium heat. Melt another small pat of butter and swirl to coat. Place a crepe, crispier, first cooked side down, into the skillet. Scatter one-fourth of the gruyere around the perimeter of the crepe, leaving a well in the center. Crack an egg into the middle. Spoon and spread one-fourth of the zucchini jam on top of the cheese. Let cook until cheese is melted and egg whites are set, about 4-5 minutes. Using a spatula, lift one edge of the crepe up and onto itself, stopping midway up the egg white. Repeat three more times, on all sides, to create a square-shaped packet, with the egg and some of the zucchini filling remaining visible.
  • Repeat with remaining crepes, zucchini jam, and eggs. Chop some herbs, toss them onto the finished crepes, and serve.

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