Speckfladen
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Servings
- 6 serving(s)
Categories
- Flatbread
- Lunch
- Snacks
- European
- German
- Bake
- Lunch/Snacks
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
We once had Flammekuchen for lunch in Rothenburg op den Tauber in Germany. It was so deliious! I found this recipe online on a site named My Best German Recipes and I altered to fit our taste and the ingredients I had on hand. It turned out so well I decided to post it for future reference - to make again.
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Equipment
Oven, pizza pan or baking sheet, skillet, mixing bowl, rolling pin
Ingredients
- 200 g flour
- 1 tablespoon baking powder
- 1 dash salt
- 4 tablespoons salad oil
- 125 ml buttermilk (or use regular milk)
- 200 g bacon, sliced in 1/4-inch strips
- 1 small onion, halved and sliced
- 1 dash nutmeg
- 1 dash ground black pepper
- 200 g creme fraiche
- 100 g gruyere cheese, shredded
Instructions
Pre-heat the oven to 390 Fahrenheit. Mix the first five ingredients until a ball forms. Let rest for 15 minutes.
Meanwhile, saute the sliced bacon until lightly browned and much of the fat has rendered. Remove bacon and drain on paper towels.
Roll out the dough into a thin round, 12 - 14" with slightly raised edges. Place on pizza pan or baking sheet. Spread creme fraiche on the surface, inside the raised edges. Dust the nutmeg and ground black pepper on the creme fraiche. Scatter the browned bacon slices and sliced onions evenly on top of the creme fraiche. Top with the shredded gruyere cheese.
Bake in the pre-heated oven for 20 minutes. Remove and let rest for 5 - 10 minutes. Slice and serve.
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