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Taste the crozet...in gratin

Practical information
Crozet - L'abus d'alcool est dangereux pour la santé, à consommer avec modération © Savoie Mont Blanc / Lansard

Crozets are little square pastas coming from Savoie and made from wheat flour of buckwheat flour. They can be cooked in gratins with cheese and cream: a traditional tasty dish.


  • 300 g wheat flour
  • 200 g buckwheat flour
  • 2 eggs
  • Salt, nutmeg
  • Grated cheese (Gruyère, Beaufort, or even Tome)
  • Onions


Mix the wheat and buckwheat flours. Make a well and gradually add the eggs, salt, grated nutmeg and warm water. Knead the mixture until it forms a malleable pastry (knead for quite a long time). Roll out the pastry and let it rest so it dries slightly. Cut it into 4 to 5-cm wide strips. Flour the strips on each side and place them on top of each other. Cut them lengthways to produce tagliatelli-sized strips, and then cut them widthways to produce small squares. Let them rest on a cloth until it is time to cook them. Fill a large pan with salted water and bring to the boil. Add the crozets and cook for 20 min (30 min for shop-bought crozets). Turn off the heat and let them swell in the water for another 10 min. During this time, soften the onions in butter. Drain the crozets, cover them with grated cheese, add the onions and serve immediately.

Les crozets de Savoie (Alpina)



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