Filled galettes

Filled galettes

Total: 1 hr | Active: 30 min.
Nutritional value / person: 334 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 13 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g buckwheat flour
1 pinch salt
3 dl water
1 egg, beaten
20 g butter, salted, melted

To fry the galettes

clarified butter for frying
80 g Parmesan by the piece, shaved into thin strips using a peeler, 20 g set aside


2 tbsp crema di Balsamico (balsamic cream)
1 tbsp olive oil
250 g different coloured cherry tomatoes, halved
1 bunch basil, leaves torn off
a little sea salt
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How it's done

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Mix the flour and salt in a bowl, create a well in the middle. Whisk together the water, egg and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To fry the galettes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the galette, top with approx. 15 g of cheese, fold into a parcel, fry for a further 2 mins., cover and keep warm. Repeat this process with the remainder of the batter and cheese.


Combine the balsamic cream and oil. Add the tomatoes, mix, spread them with the leaves of basil on top of the galettes, season with salt.

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