Mediterranee Savory Crepe

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Savory Crepe Batter

-1 lb. Buckwheat flour
-34 oz. water
- 0.02 lb Kosher salt
- 4 oz. (250 ml oil)
- 1 oz. Honey(56 g)

Put flour in a bowl and add the first half of water. Mix together and fluff up by hand. Add the second half
of water and mix until there are no lumps. Add kosher salt, honey and oil then mix well.

Sea Scallops Saffron Sauce

-4 oz. scallops(4 peaces)
-1/2 oz. unsalted butter
-1/8 oz. garlic
-3 oz. white wine
-2. 1/2 oz. heavy cream
-Saffron powder(1 point of knife )1/8 oz.
- pinch of salt/pepper
- leeks
- sugar

Melt the butter in a frying pan till golden brown. Sear the scallops on one side, salt/ pepper, then sear on
the other side, salt/pepper. Add the chopped garlic then deglaze with the white wine. Add the heavy
cream and the saffron powder. Simmer for 2 minutes then remove the scallops from the pan. Add a tea
spoon of roux. Cook and stir for 1 minutes then taste to make sure the seasoning is right.

Leeks Julienne

-2 oz. Leeks
-1 oz. unsalted butter
-1/8 oz. sugar

Melt the butter in a frying pan, add the leeks then cook and stir constantly till soft. Add the sugar in the