My recipe might deviate from the original, however, it is fast and I like the outcome.
I take a pizza dough made with spelt flour. and put it into the mould.
Then I spead sufficient crème fraîche all over the dough, and sprinkle at least one chopped onion onto the crème fraîche.
Then I add some slice of ham - I prefer ham to bacon - and put the rest of the crème fraîche on top.
I back it for 15 minutes at 240°C/464°F.
1 comment:
No Way! I was going to make this today except I didn't have any crème fraîche. I ended up making egg & bacon pie instead.
You might be interested to know that I tweeted "was going to make a traditional Flammküche. Ended up making egg & bacon pie instead" and my friend told me on Facebook, "By Flammküche you mean Flammkuchen, right?? Because Flammküche sounds like you set you kitchen on fire!"
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