Crozets

Method

Mix buckwheat and plain flours with salt, then add eggs and water to form a stiff dough; rest for 30 minutes. Roll out thinly and cut into small squares, roughly 2cm across. Boil the crozets in salted water until they float, then continue for 2 minutes more. Peel and dice potatoes, then boil until tender; finely slice onions and garlic, then sauté in half the butter until golden. Combine drained crozets and potatoes with the buttery onions and garlic. Slice the Reblochon cheese and layer it over the mixture, then finish with remaining butter and seasoning. Serve immediately whilst the cheese melts through.