STEP 1: Using a robot or simply by the force of your arms, mix the buckwheat flour and the two eggs until you obtain a dough.
STEP 2: Using a rolling pin spread your dough.
STEP 3: Cut your dough in the shape of crozets to obtain small squares and let them rest on sheets of parchment paper, at minimum one night at room temperature.
STEP 4: Then boil water in a saucepan and add your crozets for about 4 minutes!
Nothing could be simpler right? For gluten-free croziflette now in your kitchen!
STEP 5: After cooking your crozets, fry your chopped onion in the pan with a little oil until golden brown.
STEP 6: Then put your onion aside and fry your bacon. Add once cooked cream and onions, reduce over low heat.
STEP 7: Cut your reblochon lengthwise, and place a part at the bottom of your croute dish against the dish.
STEP 8: Then add a layer of crozets and a layer of cream, onion and bacon mixture. Repeat until your ingredients are exhausted.
STEP 9: Place the rest of your reblochon on top. Season with salt, pepper and bake for 20 minutes at 200 degrees.
What happiness for this winter?
Chloé
