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Supplies to make Creme Fraiche.
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.
Creme Fraiche is European style sour cream. This recipe will NOT work with sour cream, it will curdle.
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.
Cut the onion in half and slice crosswise into very thin slices.
This is enough for TWO!😋
Ready to start
We use pizza stones - yes I broke one, but it works perfectly to fill the oven shelf. Never throw away anything!
Get started by dividing the dough in two.........
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
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!
Place a piece of parchment paper on top........
And flip it over.......trust me!
Now you can peel off the silicon sheet.
Stir the Creme Fraiche and pour half of it on the dough.......
Spread it evenly over the whole thing.....
Grate fresh nutmeg lightly over the top.....
About this much.
Spread the onion slices evenly.......
Now the bacon pieces.
Ready to bake!
Slide the parchment onto a pizza peal........
And transfer to the oven.
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.
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!
Almost gone and it's still only the FIRST QUARTER! But..........
That's why we made TWO!