Gluten-Free Buckwheat Crepes:
1 cup (8 ounces) milk (I use whole)
4 large eggs
1 tablespoon (1/2 ounce) sugar
1/4 teaspoon fine sea salt
1/2 cup (2 1/2 ounces) buckwheat flour
1/4 cup (1 1/2 ounces) sweet rice flour (such as Mochiko brand)
1/4 cup (1 ounce) gluten-free oat flour
1 tablespoon melted butter
Cheese filling:
1 pound (about 2 cups) farmer cheese (the soft, spoonable kind with a ricotta-like texture)
1 1/2 tablespoons sugar
1 egg yolk
big pinch of salt (1/16 teaspoon)
1 tablespoon melted butter
Source, details, tips and full instruction at: bojongourmet.com
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