A buckwheat crepe, or galette, is filled with seafood in a light cream sauce made with crème fraîche instead of the usual, heavier roux. Make sure to have the filling ready before making the crepes  theyÂre best right out of the pan. (Mark Boster / LAT) |
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Total time: About 20 minutes
Servings: 4
1 tablespoon butter
1 large leek, white part only, finely sliced
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 pound bay scallops
1/2 pound medium shrimp, shelled, deveined, tails removed and cut into chunks
1 tablespoon chopped fresh tarragon
Juice of half a lemon
1/4 cup crème fraîche
4 buckwheat crepes
1. In a large sauté pan, melt the butter and sauté the leeks over low heat until tender, about 5 minutes.
2. Add the wine, cream, salt and pepper and simmer gently until reduced by two-thirds. Add the scallops and shrimp and stir until the shrimp is pink and the seafood cooked, about 5 minutes. Stir the tarragon, lemon juice and crème fraîche into the mixture.
3. Spoon about one-half cup of the seafood mixture onto a buckwheat crepe, fold in half and serve immediately.
Each serving: 365 calories; 23 grams protein; 16 grams carbohydrates; 1 gram fiber; 21 grams fat; 12 grams saturated fat; 200 mg. cholesterol; 424 mg. sodium.
Servings: 4
1 tablespoon butter
1 large leek, white part only, finely sliced
1/2 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 pound bay scallops
1/2 pound medium shrimp, shelled, deveined, tails removed and cut into chunks
1 tablespoon chopped fresh tarragon
Juice of half a lemon
1/4 cup crème fraîche
4 buckwheat crepes
1. In a large sauté pan, melt the butter and sauté the leeks over low heat until tender, about 5 minutes.
2. Add the wine, cream, salt and pepper and simmer gently until reduced by two-thirds. Add the scallops and shrimp and stir until the shrimp is pink and the seafood cooked, about 5 minutes. Stir the tarragon, lemon juice and crème fraîche into the mixture.
3. Spoon about one-half cup of the seafood mixture onto a buckwheat crepe, fold in half and serve immediately.
Each serving: 365 calories; 23 grams protein; 16 grams carbohydrates; 1 gram fiber; 21 grams fat; 12 grams saturated fat; 200 mg. cholesterol; 424 mg. sodium.
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