Friday, April 2, 2010


You may or may not remember that I mentioned having Flammkuchen while in Colmar. It was so incredibly yummy and I came home to find a recipe. Last Saturday, I made it for dinner and it was so good, I'm sharing the recipe. It's pretty easy to make and doesn't take long. The dough makes a big serving, enough for more than one person. My hubby doesn't like mushrooms but I do, so I made two. I should have just halved the dough and made two out of that, rather than making two whole ones. Live and learn. Oh, and the picture is the actual flammkuchen I made for hubby, so it's not as pretty as something from a website or cookbook, but it sure was tasty.


For Dough:
2 cups flour
2.5 TB canola oil
2/3 cup water
pinch of salt

For Toppings:
1 cup Crème Frâiche
1 onion (red or sweet)
1 TB butter
¼ lb bacon
salt and pepper to taste
1 clove garlic

Preheat oven on the highest temperature it will go or around 400-450 degrees. Combine ingredients for crust. The dough shouldn't be sticky. Slice onions into rings and sauté in butter until clear (don't carmelize). Cook bacon until crisp. Finely chop garlic and add it with seasonings to cream. (Here I used the herbed Crème Frâiche). Roll out the dough as thinly as possible and place on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until the dough has begun to create bubbles and browns. Serve with a green salad and a light white wine.

Let me know if you try this and how you like it. Oh, and my neighbor taught me to make Krenfleisch last weekend also, so that is coming soon.

Have a great weekend!


Susan said...

I looooove Flammkuchen! Though, according to my French hubby, they're a French food... Either way, I see them at local restaurants all the time and love making them myself. Thanks for the recipe!

Lu said...

a giant cracker topped with bacon and onions - bliss! I'll definitely be trying this. Thanks for sharing!


Colleen Love said...

This looks wonderful! Will certainly be trying it!
I made the Potato Dumplings and they turned out wonderful! Not a crumb left, either! Served properly, swimming in gravy. hehe Thank you so much for posting these wonderful recipes. :)


GPS said...

Onions, bacon and mushrooms, three of my favorite things. I don't cook much anymore but maybe I'll try this one... or maybe I'll give it to hubby. After years of cooking I passed the mantle to him. He cooks, I clean up. It works for us.

Riley Quinn said...

LOL, Susan. I first had it Colmar, France, which is a combination of both French and German cultures. I think it's a bit of both.

Lu, you are so right. LOL

Colleen, I'm so glad you enjoy the recipes. Thanks for sharing when you make them.

Gale, it's super easy. Hubby and I switch off sometimes. Works for us, too.

Pamela Hearon said...

Do you bake it with the topping already on it, or spread the topping on the dough after it has baked? It sounds delicious!

Riley Quinn said...

Pamela, you precook the toppings and add them to the crust once it's baked.

Pamela Hearon said...

Thanks! That may be on this weekend's menu:-)

Rachel Lynne said...

What do you use if you can't get creme fraiche? I like the sound of the giant cracker with onions, bacon, and mushrooms just don't have any creme stuff!

Nancy Lennea said...

Never heard of this but it sounds scrumptious. Thanks for sharing!

Riley Quinn said...

Rachel, you may be able to find the Crème Frâiche at a specialty supermarket. If not, my neighbor mentioned mascarpone. I haven't tried it with that yet but I do intend to soon. If you use it, let me know how you like it.

Anastasia St. James said...

I live in Luxembourg and my kids are addicted to Flammkuchen. I've never made them though, I usually pick them up at the supermarket or order in an Alsace restaurant in Luxembourg Ville.

I'll have to try your recipe. Tks!

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