Croziflette

Ingredients

• Water (For cooking the crozets)
• Salt (A generous pinch, for the cooking water)
• Crozets (A generous amount; quantity not specified)
• 1 White onion (Cut into thin slices after removing both ends)
• Olive oil (For sautéing the onion; quantity not specified)
• 300 g Lardons
• Black pepper (A few grinds)
• 4 tbsp Crème fraîche (Generous tablespoons)
• 1 Reblochon (Remove the rind, cut in half; cut one half into small pieces and reserve the other half for the top)

Steps

1. 1

   Bring a pot of water to a boil and add a generous pinch of salt.

2. 2

   Add a generous amount of crozets to the boiling water and cook them; the cooking time is not specified in the source.

3. 3

   Remove both ends of the white onion, then cut it into thin slices.

4. 4

   Sauté the onion in a pan with olive oil.

5. 5

   Add the 300 g of lardons to the pan.

6. 6

   Cook over medium heat and add a few grinds of black pepper.

7. 7

   Add the 4 generous tablespoons of crème fraîche and stir to incorporate well until the mixture is smooth.

8. 8

   Remove the small round of rind from the Reblochon, then cut the cheese in half.

9. 9

   Set one half of the Reblochon aside. Cut the other half into small pieces.

10. 10

    Add the Reblochon pieces to the pan and cook gently until the cheese is almost melted.

11. 11

    Check whether the crozets are cooked. When ready, drain them and add them to the pan.

12. 12

    Stir to coat the crozets thoroughly with the cream and cheese.

13. 13

    Transfer the mixture to an ovenproof dish and spread it out evenly.

14. 14

    Place the reserved half of the Reblochon on top.

15. 15

    Bake at 180 °C for 15 minutes, as indicated on screen, then serve.

Notes

The video does not specify the quantity of crozets, water, or olive oil, nor the cooking time for the crozets. The transcript does not provide the oven temperature or precise baking time; the on-screen OCR indicates 180 °C for 15 minutes. The size of the Reblochon is not specified.

Nutrition per serving

• main course
• comfort food
• gratin
• oven-baked
• French cuisine