Filled galettes

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 334 Kcal, 13g Protein, 27g Carbohydrates, 19g Fat


  • Batter
  • 120 g buckwheat flour
  • 1 pinch salt
  • 3 dl water
  • 1 eggs, 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
  • Filling
  • 2 tbsp crema di Balsamico (balsamic cream)
  • 1 tbsp olive oil
  • 1 bunch basil, leaves torn off
  • 250 g different coloured cherry tomatoes, halved
  • a little sea salt

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  • Batter

    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.
  • Filling

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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