Recipe: Galettes filled with shrimp and scallops

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 — they’re best right out of the pan.
(Mark Boster / LAT)

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.