Croziflette Ingredients: Veggie version - 200 g of - bacon - 20 cl of - crème fraîche - 1 reblochon - 1 onion - salt - pepper - 300 g of - buckwheat crozets -.
Utensils：
25'- + FAST- at the AirFryer- Save- 25min- cooking at the AirFryer- with- 1 Set 3 frying pans- best frying pans 1 Knife- kitchen knives 1 Gratin dish- oven dishes 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 50 min Preparation: 10 min Rest:- Cooking: 40 min
Phase 1
Cook the crozets in boiling salted water for 20minutes.
Phase 2
After 10 minutes of cooking the crozets, cut the onion and brown it in butter. Caramelize it.
Phase 3
Set the onions aside and brown the bacon.
Phase 4
Place the cooked onions and cream bacon in the pan and reduce.
Phase 5
Drain the crozets.
Phase 6
Place a layer of crozet, a layer of cream/bacon/onions in the gratin dish.
Phase 7
Fill the dish in this way and place the reblochon cut in 2 on top.
Phase 8
Bake in the oven for 20 minutes at 200°C.
Utensils：
25'- + FAST- at the AirFryer- Save- 25min- cooking at the AirFryer- with- 1 Set 3 frying pans- best frying pans 1 Knife- kitchen knives 1 Gratin dish- oven dishes 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 50 min Preparation: 10 min Rest:- Cooking: 40 min
Phase 1
Cook the crozets in boiling salted water for 20minutes.
Phase 2
After 10 minutes of cooking the crozets, cut the onion and brown it in butter. Caramelize it.
Phase 3
Set the onions aside and brown the bacon.
Phase 4
Place the cooked onions and cream bacon in the pan and reduce.
Phase 5
Drain the crozets.
Phase 6
Place a layer of crozet, a layer of cream/bacon/onions in the gratin dish.
Phase 7
Fill the dish in this way and place the reblochon cut in 2 on top.
Phase 8
Bake in the oven for 20 minutes at 200°C.