Croziflette

Method

1. 1 Knead the buckwheat flour with the regular flour and egg, then roll it out to 1 mm thick and cut it into 5 mm squares.
2. 2 Crozets are very small square noodles, so they need to be boiled for 12 minutes, or longer, because buckwheat flour absorbs water slowly.
3. 3 Sauté the onions and ham in butter for 8 minutes.
4. 4 Mix the cooked noodles with onions, ham, and fresh cream, then spread the mixture onto a clay tray.
5. 5 Cut the Reblochon in half horizontally and place the halves face down on the tray.
6. 6 Bake at 200 degrees for 22 minutes, or until the cheese melts and covers the entire surface, then sprinkle with pepper.

With an appliance

• Air fryer 50 min

  Replace step 6: spray oil around the small pasta tray, run the steamer at 215 degrees for 14 minutes and rotate the tray at minute 7; Reblochon will bubble and brown faster, and the large quantity will need to be divided into two trays.