The classic Flammkuchen consists of a fragile base. Onions, bacon and sour cream are applied to the rolled out plate in the typical variation. Seasoned with salt and pepper, the Flammkuchen is then placed in the oven. There it is briefly baked at high heat. It is then served hot and plastered.
This traditional variation originally comes from Alsace. The “flambéed cake” was and is a culinary specialty from Alsace as well as the Palatinate and Baden. The original from Alsace is the basis for our bar food.