Buckwheat Pancakes with Pumpkin Filling

Ingredients

• 125 g buckwheat flour
• 2 pinch salt
• 2 Eggs
• 400 g pumpkin flesh (e.g., Hokkaido)
• 1 Shallot
• 1 Garlic clove
• 3 Tbsp plant oil
• Salt
• pepper (ground)
• 200 g crème fraîche
• 1 tsp lemon juice
• 125 ml cider
• 4 tbsp butter (for frying)
• 50 g watercress (for garnish)

Instructions

1. 1.

   Add the flour, salt, and eggs to a large bowl. Gradually whisk in about 180 ml water with an electric hand mixer. Beat until a creamy batter forms, then let it rest in the refrigerator for about 3 hours.

2. 2.

   Grate the pumpkin flesh finely on a kitchen grater. Peel and finely dice the shallot and garlic. Heat 2 tbsp oil in a pan and sauté the garlic and shallot cubes until translucent. Add the grated pumpkin, cook for 5–6 minutes, season with salt and pepper. Remove from heat and let cool slightly. In a bowl mix the crème fraîche with the cooled pumpkin mixture and season with lemon juice.

3. 3.

   Stir the remaining oil into the galette batter with a wooden spoon and add enough cider so that the batter is firm yet still sticks to the spoon. Fry thin pancakes in buttered pan one at a time. Spread the finished pancakes with the pumpkin filling and fold them. Arrange two galettes on each plate, garnish with watercress, and serve with a dollop of sour cream if desired.