What do you do with leftover chicken, onion, mushrooms and Gruyere? Make a fat crepe!
Alton says to let the batter sit, but who has time for that? I don't. But I do have buckwheat on hand. So I used that, too.
Then I made a maple-and-blackberry confit to stuff inside the leftover batter, which I sweetened up with sugar for my dessert. Haaaavava.
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