Cut the pumpkin into pieces and cook it in salted water in a stew-pan.

Leave to drain overnight, squeeze if necessary to remove any remaining water.

Next day take the pumpkin, flour and egg, add a pinch of salt and the sugar flavoured with vanilla to taste and mix to obtain a dense batter (the consistency of pastry).

In a frying-pan heat some oil to cook the galettes of about 10 cm diameter and 3 cm thickness, 10 minutes for each side (cook until brown).

Put in a dish and sprinkle with sugar. Eat warm or cold.