Flammekuchen in Strasbourg France

This recipe for flammekuchen is so easy and foolproof we use it almost weekly. It is the perfect make ahead meal and can be a fun family meal project or a healthy food swap, depending on how you make it.

On a trip through Europe, we spent a few days in Strasbourg, France.  The city is gorgeous.  The leaves were changing color and the town is surrounded by a canal, bordered by half timber houses and lots of trees, so it looks beautiful in the fall.

FLAMMEKUCHEN

We also discovered Flammekuchen, a very popular dish in Strasbourg. Much like a pizza with creme fraiche, lardons, sauteed onions, gruyere cheese and nutmeg.

When we got home, we made flammekuchen using our favorite recipe for Pain a l’Ancienne. This is a really easy, foolproof recipe that is little work to make and then raises in the refrigerator overnight – no kneading, no proofing, no failures. We made the creme fraiche, which is also very easy to make.


FLAMMEKUCHEN

bread topped with sauted onions, creme fraiche and cheese
Prep Time: 20 minutes
Cook Time: 1 hour
Cuisine: French

Ingredients

Instructions

DOUGH

  • Using a scale, measure the flour and the salt into the mixing bowl. Stir and then add the yeast, barley malt syrup and water.
  • Using the paddle attachment, mix on low speed for 1 minute.
  • Wait 5 minutes.
  • Switch to the dough hook. and mix on low for 1 minute.
  • Wait 10 minutes.
  • mix on low for 1 minute.
  • Wait 10 minutes.
  • mix on low for 1 minute.
  • Wait 10 minutes.
  • Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.

ON BAKING DAY

  • Remove the dough from the refrigerator. Divide the dough in half and form it into two balls.
  • Let the dough rise for about 2 hours or until it has doubled in size.
  • Preheat the oven to the highest temperature possible.
  • Carefully stretch the dough into twelve inch flat rounds by pulling underneath, trying not to deflate it. Place eqach round on parchment paper.
  • Brush with olive oil and top with the creme fraiche, sauted onions, lardons (fried bacon), guryere cheese and nutmeg.
  • Bake on the parchment paper on a pan or pizza stone in the oven until golden brown, about ten minutes.
Tried this recipe?Let us know how it was!
PAIN A L’ANCIENNE FRENCH BREAD
Easy French bread that rivals the breads in France
Check out this recipe
French Bread
CREME FRAICHE
Check out this recipe

3 thoughts on “Flammekuchen in Strasbourg France

Leave a Reply