Galettes with pumpkin, beetroot and carrot filling on yoghurt hummus sauce

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Galettes, which are thin french buckwheat pancakes must be of my favourite recipes. They are fairly quick to make and taste great with a variety of fillings.

makes 2 pancakes

45g buckwheat flour
1 large egg
about 50ml of milk
about 50 ml of water
pepper, salt

1 shallot
2 cloves of garlic
350g of hokkaido pumpkin
about 100ml of water
1/4 teaspoon of curry powder, a pinch of cumin
pepper and salt to taste

1 beetroot, cooked
a few salad leaves
1finely grated carrot

1 tablespoon of yoghurt
1 1/2 tablespoons of hummus
a bit of water
a teaspoon sip of aceto balsamico vinegar

olive oil for the pan

directions:

Finely grind your buckwheat into flour (I used a coffee grinder) or use store bought buckwheat flour. Wisk together with egg, water and milk. The consistency should be on the runny side, so that it spreads evenly in the pan. Add salt and pepper and let sit for at least 15 minutes.

Dice the shallot and garlic und cut the pumpkin into bite-sized pieces. Heat a bit of olive oil in a pot, sauté garlic and shallot, then add pumpkin and 100ml of water. Let cook on medium heat until tender, stirring occasionally, which should take about 10 minutes. If the pumpkin is becoming too dry, add a bit more warer.

Cut the cooked beetroot into pieces, finely grate a carrot and wash the salad leaves. For the sauce, mix together hummus and yoghurt with a bit of water, balsamic vinegar and pepper.

When the pumpkin is ready, heat a non-stick pan and add in half of the pancake mixture. Move the pan until the bottom is evenly covered. You notice when one side of the galette is ready, when the edges start becoming crisp and it is easy to flip. If you try to turn it too early it will break easily or stick to the pan.

Spread the hummus-yoghurt and arrange the pumpkin, beetroot, salad leaves and grated carrot and roll into a wrap. Repeat for the second galette.

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