Heat a Dutch oven over high heat then add the oil and mushrooms and saute until golden brown.
Add the shallots and sherry and cook down until the liquid has evaporated.
Add the salt and pepper then stir in the heavy cream and bring to a boil.
Reduce the heat to low then stir in the cooked chicken and simmer, stirring occasionally, for about 8 minutes or until the sauce has thickened.
CREPES:
Whisk the buckwheat flour, water, salt, black pepper, and white pepper together.
Heat a griddle to 400°F and oil well.
Use 1/4 cup of the batter to make a thin crepe on the griddle and cook on both sides (about 1 minute each side), repeat 3 more times, making 4 crepes. Store each crepe on a plate with parchment paper between each while preparing the others.
Oil the griddle again and place one of the crepes onto the griddle.
Melt 1/4 of the cheese on the crepe then spread some of the chicken and mushrooms on half of the crepe. Fold the crepe in half and brown well on both sides (about 4 minutes each side).
Place the filled crepe on a clean plate and top with more chicken and mushroom sauce then continuing making the rest of the crepes the same way.
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