Flammkuchen elsässisch

Ich bin manchmal etwas begriffstutzig, speziell wenn es um Teig geht. Es ist nicht mein großes Thema, obwohl ich natürlich weiß, daß es die Palette an Speisen stark erweitern kann.

Aber über die Jahre hab ich mir immer wieder einen speziellen Teig vorgenommen und meistens festgestellt, daß es doch nicht so schwer war.

Nachdem vor ein paar Wochen ein „Flammkuchen“ mit Hefeteig sehr pizzamäßig daherkam, wollte ich es zumindest noch einmal versuchen. Auf youtube fand ich einen Beitrag von einem der Köche des „Kochduells“ (lang, lang ist’s her 🙂 ) , Carsten Dohrs. Der hat das richtig gut erklärt. Dazu kam, daß seine Mengenangaben mit denen zweier anderer Rezepte übereinstimmte. Immer ein gutes Zeichen.

Lange Rede, kurzer Sinn: Der Teig kam sehr schnell zusammen, die Kniffe von Herrn Dohrs halfen, und in 20 Minuten (ohne Ruhezeit) konnte ich den Teig belegen.

Der Flammkuchen schmeckte, wie ich ihn aus dem Elsaß kenne. Ich bin sehr zufrieden!

Der Teig:

250g Mehl

125 g Wasser

2-3 El Öl

1 Tl Salz

In einer Küchenmaschine kneten, bis der Teig eine Kugel bildet. In Folie einschlagen, eine halbe Stunde im Kühlschrank ruhen lassen. Mit etwas Mehl verkneten und mit dem Handballen durchwalken. Man merkt, wenn der Teig sich anfängt zu entspannen. Dann ausrollen und belegen.

Der Teig reicht für zwei normalgroße Pizzableche.

Für den Belag nahm ich 4 kleinere rote Zwiebel, 60 g Speckstreifen und 100 g Creme Fraiche.


Sometimes I’m a little slow when it comes to dough. Its not my favourite subject, even though I realize it could expand my palette of foods. But, I’ve experimented with different doughs through the years to find out they weren’t that hard to make after all.

After having attempted to make a „Flammkuchen“, an Alsatian specialty using a yeasty pizza-dough, which was less than satisfying, I at least wanted to give it another try. This time I googled a few recipes without yeast, found a few I trusted, and watched a youtube video featuring a cook I remember from a German cooking show from ages ago. But the video was great!

The dough consisted of:

250g flour

125 g water

2-3 Tbs oil

1 Tsp salt

Use a mixer with a kneading hook and knead until the dough forms a ball. Wrap in foil and let rest in the fridge for half an hour. Before you roll the dough, knead it with the back of your hand, using a little bit of flour to adjust the moisture. You will feel the dough relaxing after a few minutes and can start rolling it. The traditional shape is a longish rectangle, but I had nothing to bake it in, so I used my pizza pan.

The classic „Flammkuchen“ (which means flame-cake in German) uses Creme fraiche or heavy sour cream as the topping, spread generously, followed by onion rings or red onion rings and finished with  fatter bacon bits. These are not the skinny kind and you might have to find a larger piece to cut them from. They are still juicy when you bite into them with just a little bit of crispness. In earlier times, „Flammkuchen“ was used as a means to test a baker’s oven to see if the temperature was right for baking bread. The crust of the flammkuchen was so thin you could see within 3-4 minutes how hot the oven was. Hence the name.

It is a rich affair, but very delicious! Variations include a fig slice, goat cheese and rocket concoction that is good (add the rocket after it comes out of the oven and watch it wilt), as well as a dessert variant with cinnamon sugar, but most afficionados would warn not to overload it with too many ingredients. In this case, less is more 🙂


Flammkuchen echt 1


Flammkuchen echt 3


Flammkuchen echt 4

Potato- and Pumpkinchips

These are simple chips, deep fried and seasoned with paprika and curry, respectively. I used my trusty mandolin to cut them uniformly and used a small Le Creuset pot with about an inch of peanut oil to deep-fry them.
I cut a few potatoes and a butternut squash into thin slices with the help of a mandolin, a professional french kitchen device much like a sophisticated grater or slicer. I made a great deal more than I needed and wound up frying a bunch ok tasty spuds and gourds.
I found that the potatoes turned out great, like regular chips, crispy, spicy and salty.
The butternut started out big, but they shrank a lot during frying. The biggest problem was to maintaín heat  for other cooking procedures. What happened was that the deep-fried butternut chips were  very greasy and had to be de-greased. Other than that, they were on uncommon occurrence, and pleasing to the eye…
The potato chips turned out just like their professional counterparts-crispy and all that and were dusted with real hungarian paprika and Himalaya salt!

The butternut chips shrank about 1/3 in size and turned a dark shade of brown, but they still tasted good with a sprinkling of Madras curry and Himalaya salt. They are too dark for my taste and therefore I will try to make them in the oven instead of the the deep-fryer (or just in hot oil).
I’ll keep you posted on the results, since these new chips would likely be much more low-calorie than the alternative…