Flammenküchen

Flammenküchen, often translated as "flame cake" or "fire cake," refers to a traditional Alsatian and South German dish. It is a thin, unleavened dough base that is baked with a variety of toppings. The most classic combination features fromage blanc or sour cream, finely chopped onions, and lardons (small strips of bacon).

The dough is typically rolled out very thinly, giving the finished product a crispy texture. It is then spread with the creamy base and sprinkled with the savory toppings. While the classic version is the most well-known, variations exist. Some might include other herbs like chives or parsley, or even a touch of nutmeg. Regional differences can also lead to slight variations in the dough or toppings used.

Flammenküchen is traditionally baked in a very hot oven, often a wood-fired oven, which contributes to its characteristic quick cooking time and slightly charred edges. It is usually served as an appetizer, a light meal, or a snack. It is a popular dish in the Alsace region of France and in parts of southwestern Germany, particularly Baden-Württemberg. Its popularity has spread, and it can now be found in many restaurants and beer gardens throughout these areas and beyond. It is often enjoyed with a glass of local white wine or beer.