In Cancale, Brittany, I  learned how to make one of the local specialties – a buckwheat galette (essentially a savory crepe) filled with local scallops and leeks, sauteed in butter and finished with a white wine creme fraiche sauce. My teacher, Mary Margaret Chappell, an expat American, gave us all a few of the wooden tools used to make a galette (see below) and so of course when I got back home, I had to make these crepes.

I ordered buckwheat flour from King Arthur Flour, picked up fresh scallops from Montauk at the farmers market and got my leeks from Whole Foods. My crepes did not look as perfect as the one in this picture, but the fam was duly impressed. I thought of my Mom when she first started traveling to Europe and had to make a dish from the country she had just visited when she got home. I got to be her sous chef for those dinner parties. That was my first dip into serious culinary activity.

By the way, this recipe will be featured on the next season of my show which starts airing in the fall. And, if you want to find out more about Mary Margaret and her classes you can check out her website: https://www.mycancalekitchen.com/