Buckwheat crepe with spider crab and langoustines
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 35 minutes
  • Nombre de personnes:
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Buckwheat crepe with spider crab and langoustines

By 15 February 2023

Ingredients

Instructions

  • 4 buckwheat pancakes
  • 20 Langoustines
  • 1 can of crabmeat
  • 1 onion
  • 1 carrot
  • 1 clove He
  • 1 bouquet garni
  • 1 tbsp. tablespoons Tomato concentrate
  • 2 cl Cognac
  • 15 cl Dry white wine
  • 40 cl Liquid cream
  • 60 g Butter
  • Salt
  • Pepper
  1. Plunge the langoustines into a pot of boiling water and cook for 3 minutes. Drain, let cool and then peel them.
  2. Heat 40 g of butter in a sauté pan and sweat the peeled and minced onion. Add the langoustine heads and claws, crushing them.
  3. Add the pressed garlic and the peeled and sliced carrot and mix.
  4. Flamed with cognac then pour in the white wine, cream and tomato puree, add the bouquet garni and simmer for 15 to 20 minutes.
  5. Strain everything through a sieve, pressing to get as much juice as possible. Add salt and pepper.
  6. Heat a little butter in a griddle and heat 1 galette. Spread a little crab meat in the center then fold the sides over the filling.
  7. Continue cooking for a few moments and proceed in the same way with the 3 other pancakes.
  8. Arrange the galettes on plates, sprinkle with langoustines, coat with sauce and serve immediately.
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Buckwheat crepe with spider crab and langoustines

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