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

Strasbourg, France. On a trip through Europe, we spent a few days in Strasbourg, France, and had a chance to try flammekuchen. 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.



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.



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




  • 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.


  • 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!
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We discovered flammekuchen while traveling and recreated 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. For more ideas, see our other posts about recipes inspired by travel.

Strasbourg, France


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