Originating in the Tarentaise, crozets, which get their name from the patois word "croé" meaning small, are small, flat pasta squares. Made from buckwheat or durum wheat flour, eggs, salt and water, crozets are usually cooked with cheese such as Beaufort, Tomme or Reblochon, onions, butter, cream, lardons, diot sausages or local ham. Delicious cooked as a gratin dish called a crouziflette, a variation of tartiflette, crozets also go well in salad or with meat or fish.