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INGREDIENTS
Supplies to make Creme Fraiche.

Supplies to make Creme Fraiche.

What you need for two Flammkuchen

What you need for two Flammkuchen

To make Creme Fraiche, stir three tablespoons of buttermilk into one cup of cream, cover with plastic wrap and set on the refrigerator for TWO to THREE days until it thickens. Refrigerate.

To make Creme Fraiche, stir three tablespoons of buttermilk into one cup of cream, cover with plastic wrap and set on the refrigerator for TWO to THREE days until it thickens. Refrigerate.

Creme Fraiche is European style sour cream. This recipe will NOT work with sour cream, it will curdle.

Creme Fraiche is European style sour cream. This recipe will NOT work with sour cream, it will curdle.

Cut the bacon into strips.......

Cut the bacon into strips.......

Thaw the bread dough in the refrigerator over night, then take it out about two hours before you start. The bread should look like this, soft and puffy when it's ready.

Thaw the bread dough in the refrigerator over night, then take it out about two hours before you start. The bread should look like this, soft and puffy when it's ready.

Cut the onion in half and slice crosswise into very thin slices.

Cut the onion in half and slice crosswise into very thin slices.

This is enough for TWO!\ud83d\udc4d\ud83d\ude0b

This is enough for TWO!πŸ‘πŸ˜‹

Ready to start

Ready to start

We use pizza stones - yes I broke one, but it works perfectly to fill the oven shelf. Never throw away anything!\ud83d\ude00

We use pizza stones - yes I broke one, but it works perfectly to fill the oven shelf. Never throw away anything!πŸ˜€

Get started by dividing the dough in two.........

Get started by dividing the dough in two.........

Lightly flour your work surface - we use a large silicon sheet, it makes it easier.

Lightly flour your work surface - we use a large silicon sheet, it makes it easier.

Roll one half of the dough out into a rough circle

Roll one half of the dough out into a rough circle

You might have to let it rest a few minutes half way through if the dough resists. Cover with plastic to keep it from drying out.

You might have to let it rest a few minutes half way through if the dough resists. Cover with plastic to keep it from drying out.

When it's this thin, you're done!

When it's this thin, you're done!

Place a piece of parchment paper on top........

Place a piece of parchment paper on top........

And flip it over.......trust me!\ud83d\ude0a

And flip it over.......trust me!😊

Now you can peel off the silicon sheet.

Now you can peel off the silicon sheet.

Stir the Creme Fraiche and pour half of it on the dough.......

Stir the Creme Fraiche and pour half of it on the dough.......

Spread it evenly over the whole thing.....

Spread it evenly over the whole thing.....

Grate fresh nutmeg lightly over the top.....

Grate fresh nutmeg lightly over the top.....

About this much.

About this much.

Spread the onion slices evenly.......

Spread the onion slices evenly.......

\ud83d\ude0a

😊

Now the bacon pieces.

Now the bacon pieces.

Ready to bake!

Ready to bake!

Slide the parchment onto a pizza peal........

Slide the parchment onto a pizza peal........

And transfer to the oven.

And transfer to the oven.

Bake at 400\u00b0F for about 8 minutes ( a little late with the picture\ud83d\ude0a)

Bake at 400°F for about 8 minutes ( a little late with the picture😊)

Almost done - don't worry about the bubbles - they get crispy.

Almost done - don't worry about the bubbles - they get crispy.

Bake until it is brown and crispy - then slide it onto a rack for one or two minutes.

Bake until it is brown and crispy - then slide it onto a rack for one or two minutes.

Use a pizza cutter to cut into squares and hurry to get some - no one will wait for you!\ud83d\ude0a

Use a pizza cutter to cut into squares and hurry to get some - no one will wait for you!😊

Almost gone and it's still only the FIRST QUARTER!  But..........

Almost gone and it's still only the FIRST QUARTER! But..........

That's why we made TWO!πŸ˜€

  • 1.0 Loaf Frozen bread dough
  • 1.0 Onion
  • 5.0 Strips of Bacon
  • 1.0c Heavy Cream
  • 3.0Tbsp Buttermilk
  • Fresh Nutmeg