Buckwheat Crepes with Corn and Roasted Poblano Chiles

Originating in the western French region of Brittany, galettes, or savory crepes made with buckwheat flour, can be folded around an infinite variety of fillings. Here they are combined with bright Tex-Mex flavors. These paper-thin whole-grain pancakes are best served right from the pan, but you can make the filling up to 2 days ahead and rewarm it.
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