traditional Flam-kuche with smoked bacon and cheese

Recipe from Amélie Restaurant

traditional Flam-kuche with smoked bacon and cheese

Servings: 4


Chef’s note:

Alex and Regis Crepy of Amélie Restaurant in The Grafton, Cambridge, and in residency at the Cambridge Cookery School and Café, are making it their mission to introduce Flam-kuche to the UK.

At Amélie Restaurant/Chez Amélie in Cambridge, we specialise in authentic Flam-kuche – a speciality very thin flatbread from the Alsace region of France. You can serve this any way you like, but we are sharing our original smoked bacon and cheese with you
here – a light and perfect alternative for winter feasting!

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* This filling is based on the traditional tasty flatbread from Alsace in the east of France, topped with crème fraîche, sliced onions, smoked bacon, and grated Emmental cheese. Each bite offers a crunch followed by flavours busting in your mouth! If you cannot have crème fraîche, you can use tomato sauce for a base instead.


for the Flam-kuche dough - makes four bases

for the filling


for the Flam-kuche dough

  1. Mix the ingredients and pinch of salt in a large bowl until you have a smooth dough. Continue mixing the dough until it feels elastic, then wrap in clingfilm and chill in the fridge for around one hour.

  2. Split the dough into four. Taking one piece, place on a lightly floured surface and roll, stretch, and pull very thinly into a rectangular shape around 32cm x 20cm

  3. Place on baking tray lined with baking paper.

  4. To ensure a flat, crisp dough, prick the dough all over with a fork so it doesn’t puff up while cooking. Repeat with the rest of the dough to make four bases.

  5. The Flam-kuche dough base is now ready for the filling.

traditional Flam-kuche with smoked bacon and cheese

  1. Preheat your oven to 200°C/gas mark 6.

  2. Season the crème fraîche with black pepper, salt, and good grating of nutmeg.

  3. Place two bases on a baking tray lined with baking paper, then spread each base with a layer of crème fraîche or tomato sauce.

  4. Add the sliced onions evenly over the top, sprinkle over the lardons or smoked bacon, then finish with the grated cheese. Be sure you cover the base right to the edge you’re your ingredients.

  5. Bake in the oven, two at a time, for six minutes until the corners are brown and look crispy; keep an eye as it can take a couple of minutes more depending on the heat of your oven.

  6. Once the edges are golden brown, remove the flatbread, slice, and munch; bon appetit!

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