Roll out the dough thinly
A thin, even soil becomes crispy at high heat. Avoid thick edges because they need longer than the sensitive surface.
German Recipe
Alsatian flammkuchen
Knead flour, water, oil and salt into smooth dough. Roll out the dough very thinly. Sprinkle and season with cream. Spread onions and bacon thinly. Bake crispy at maximum oven heat.
Total time
37 min
Calories
560 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Flammkuchen Alsässer Art step by step
Sprinkle with cream and season. Spread onions and bacon thinly. Bake crispy at maximum oven heat.
Quick Dinners
Meat
German Recipes
Recipe
Alsatian flammkuchen
Knead flour, water, oil and salt into smooth dough. Roll out dough very thinly.
Ingredients
4 servings
Method
-
1
Knead the dough
Knead flour, water, oil and salt into smooth dough.
-
2
Thin Flades
Roll out dough very thin.
-
3
Apply
Sprinkle with cream fraiche and season.
-
4
Add the toppings
Spread onions and bacon thinly.
-
5
Bake hot
Bake crispy at maximum oven heat.
Kitchen know-how
Tips for Alsatian flammkuchen
Cream sparingly spread
Apply Schmand or Crème fraîche only as a thin film and leave a small edge free. Too much coating makes the middle soft and heavy.
Preheat sheet or brick
Bring the oven and baking tray to maximum temperature. The immediate contact with the hot surface ensures a dry, crooked floor.
Variations
How to adapt this recipe
In addition, spread 80 grams of finely grated Gruyère over onions and bacon. Use less salt and bake the cheese only golden yellow, not dark.
Replace bacon with thin pear wedges and crumbled goat cheese. After baking thyme and a few walnuts for freshness and bite.
Nutrition per serving
560kcal
62.0 gCarbohydrates
18.0 gProtein
26.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Alsatian flammkuchen
The classic fast dough of flour, water, oil and salt comes out without yeast. Thorough kneading and a short rest phase make it elastic.
As hot as the household oven allows, ideally 250 degrees or more. On a preheated sheet, a thin flame cake usually takes only a few minutes.
The surface was usually too thick, the onion was very damp or the sheet was still cold. Thinly place and rest directly onto the heavily preheated surface.
The unbaked dough keeps well packed in the refrigerator for one day. Before rolling out, temper for about 30 minutes so that it can be pulled thinly and does not jump back.
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