Photograph of the finished Croziflette

France · Mì crozets nướng phô mai Croziflette

Croziflette

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 1.1 lb
  • Photograph of Reblochon cheese Reblochon cheese 1.6 lb
  • Photograph of Ham Ham 1.1 lb
  • Photograph of Onion Onion 2
  • Photograph of Fresh cream Fresh cream 2 cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 8.5 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Black pepper Black pepper 0.6 oz

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.

Start cooking