Croziflette
208 reviewsTake a tartiflette, swap out the potatoes by for this little buckwheat Savoyard pasta and you have a croziflette!
Utensils
Stovetop, Oven, Pot (small), Colander, Frying pan, Baking dish
recipe
Step 1
Preheat the oven to 210°C. Cook the crozets in a saucepan with hot water for 20 minutes.
Step 2
Mince the leeks and rince them with clear water.
Step 3
Mince the onion.
Step 4
In a hot frying pan, add the leeks and onions and cook for 10 minutes.
Step 5
Deglaze with some white wine if you wish to.
Step 6
Strain the pasta once cooked.
Step 7
In a gratin dish, pour in the crozets, add the crème fraîche, leeks, onion, salt, pepper and mix well.
Step 8
Put the slices of reblochon cheese on top of the gratin dish.
Step 9
Bake for 15 minutes at 210°C.
Step 10
Remove the dish from the oven. Serve and enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 612 cal. |
| Fat | 21 g |
| Carbohydrates | 77 g |
| Protein | 25 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Croziflette" contains 612 Energy, 21 g of Fat, 77 g of Carbohydrates, 25 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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