Munster croziflette

The traditional Alsatian-style croziflette!

A few days ago I suggested that you play with me and Alpina Savoie to discover which mystery ingredient, not being in the basic recipe of the croziflette, I had used to customize it.

I was entitled to a photo with some clues to get you on the way. You recognized there a kougelhopf mold, an Alsatian wine glass and a kelch tea towel… all this must have made you think “Alsace” and put you on the path to my secret ingredient… the munster !!

Image Source – Google | Image by – Sandra

Many of you guessed and even recognized it well gratinated on my dish;) I used the traditional recipe, replacing the reblochon with munster and I used a dry white wine … from Alsace of course;)


  • 400 g crozets
  • 1 small munster
  • 1 yellow onion
  • 200 g smoked bacon
  • 25 cl liquid cream
  • 5 cl dry white wine
  • salt and pepper


  • Preheat your oven to 200 ° C. Cook the crozets in a large volume of boiling water for 15 minutes. Drain and refresh under cold water.
  • Meanwhile, finely chop the onion. Brown the bacon in a pan over high heat, add the onion and leave to brown. Deglaze with the white wine.
  • Off the heat, add the crozets and liquid cream. Mix well and pour into a gratin dish. Cover with sliced ​​munster.
  • Bake for 25 minutes and serve hot.