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Alsatian Flammkuchen (Ultra-Crispy Flatbread with Crème Fraîche, Onions, and Bacon Lardons)
The iconic Rhine valley specialty: wafer-thin unleavened crust smothered in tangy crème fraîche and quark, crowned with slivered sweet onions and smoky bacon lardons, baked scorching hot until blistered and shatteringly crisp.
Prep
20 min
Cook
10 min
Total
30 min
Oven
250°C (230°C vent.)
Ingredients
servings
4
- All-purpose wheat flour250 g
- Lukewarm water125 ml
- Olive oil or neutral oil2 tbsp
- Crème fraîche 30%200 g
- Smoky bacon or speck, cut into thin lardons120 g
- Yellow onions, sliced paper-thin2 pc
- Pinch of freshly grated nutmeg1 pinch
- Fine sea salt1 tsp
Preparation Steps
1
Knead flour, water, oil, and salt 5 minutes into pliable dough. Divide into 2 balls and rest 15 minutes.
15 min timer
2
Whisk crème fraîche with nutmeg and freshly cracked black pepper.
2 min timer
3
Roll each dough ball on parchment into an ultra-thin oval (under 2mm). Spread with seasoned crème fraîche.
5 min timer
4
Scatter thinly sliced onions and bacon lardons across top. Bake at 250°C for 8-10 minutes until edges are blistered and crisp.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
14g
Carbohydrates
48g
Fat
24g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
