Flammekuchen in Strasbourg France

This recipe for flammekuchen is so easy and foolproof we use it almost weekly.


Home » BLOG POSTS » Flammekuchen in Strasbourg France

Strasbourg France half timber

TRAVELING IN FRANCE

Strasbourg, France. 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.

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.

Strasbourg
Strasbourg France

 

FLAMMEKUCHEN

While we were here, we discovered Flammekuchen, a very popular dish in Strasbourg. Much like a pizza with creme fraiche, lardons, sauteed onions, gruyere cheese and nutmeg.

We decided to try making it when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe.

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.

For more ideas, see our other posts about recipes inspired by travel.


flammkuchen

FLAMMEKUCHEN

Pin Recipe Share on Facebook Add Comment Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Cuisine: French
Keyword: flammekuchen
Servings: 8
Calories: 520kcal
Author: Lisa LeCoump
bread topped with sauted onions, creme fraiche and cheese

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

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.

Nutrition

Calories: 520kcal | Carbohydrates: 55g | Protein: 12g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 670mg | Potassium: 139mg | Fiber: 3g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2020/03/15/flammekuchen/
Tried this recipe?Show us on Instagram and Mention @tonyfitzgeraldphotography
Nutrition Facts
FLAMMEKUCHEN
Amount per Serving
Calories
520
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
40
mg
13
%
Sodium
 
670
mg
29
%
Potassium
 
139
mg
4
%
Carbohydrates
 
55
g
18
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
12
g
24
%
Vitamin A
 
299
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
110
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

PAIN A L’ANCIENNE FRENCH BREAD
Check out this recipe
French Bread
CREME FRAICHE
Check out this recipe
Strasbourg, France

3 Replies to “Flammekuchen in Strasbourg France”

Leave a Reply