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 !!

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.