The Flammkuchen Hütte: A little of Germany, a little of France

The Salad version of Flammkuchen

In Germany it’s called Flammkucken, or flame cake.  In France, Tarte Flambée, or pie baked in the flames.  Then there’s the Alsatian name, Flammekueche.  

The origins of this regional dish are lost in somebody’s nameless kitchen, in an area that’s bounced between Germany and France more times than a Chinese ping-pong ball.  If you can’t even decide what to call it, how can you tell where it came from?  But ours is not to worry our pretty little heads, but to find a good restaurant and stuff our bulging bellies.  Found just the place.  Flammkuchen Hütte, or Flame Cake Hut, in Mehlingen, Germany.  http://www.flammkuchen-huette.de

Easy to find.  Relaxed atmosphere.  Excellent food.  Gorgeous waitresses.  Wine, beer.  Good prices.   You need something more?  Are you out of your so-called mind?  Rather have milk and cookies before you say nighty-night? I thought not.

When you say Flammkucken, it’s almost like saying pie. Wild varieties, ranging from pizza-like toppings to fruit.  The big differences I’ve found between pizza and flammkuchen are the dough and the cheese.  The former has a relatively thick, yeasty dough and traditionally a very melty cheese, such as mozzarella.  Flammkuchen, on the other hand, has a paper thin, almost cracker-like crust, topped with a fresh, spreadable cheese, traditionally crème fraîche.

  

Which brings up the question:  What is crème fraîche ?  It’s a soured cream, but not as sour as the American version and with a thicker consistency.  Think of a white, spreadable, sour cream butter and you’ll almost have it.

I haven’t left you helplessly pondering.  In a former article, I even told you how to make your own flammkuchen:

http://stroudallover.blogspot.de/2013/10/enjoy-slice-of-germany-flammkuchen.html

One Friday evening, after a short drive, we joined some friends for a group gorge.  Great fun.  Hey, this is Germany, with beer and wine in great abundance.

Several other things about the Flammkuchen Hütte stand out.  The casually rustic décor and the varieties of the eponymous dishes.  I ordered the more traditional version, with chunks of bacon and a bit of onion.  My companions opt for everything from salmon to chili flecks, to salad, to current jelly.

Salmon

The salads alone are worth the trip!

Traditional bacon and onion.

Chili flecks

With red current jelly.

The service is impeccable. Waitresses are full of smiles and flourishes that make you feel as if you’ve been here a dozen times.  Always nice to feel wanted.

The pies arrive on wooden platters, adding to the hunter’s cabin-like atmosphere.  This is definitely a place to drink beer or wine with a raucous crowd, intent on inebriation and gluttony.   In other words:  my usual friends.

But, the atmosphere, service, and company would all be superfluous if the food didn’t measure up.  No worries!  This is Flammkuchen as it should be:  Thin and crispy, bubbling toppings, straight from the flames.  You can cut it, or just break off bits and pieces.

I noticed, once the pies arrived, the conversation dwindled, as emphasis shifted to the time honored ritual of hand to mouth.  You’d think from the size of the pies, one order would feed two people.  Not so.  Not here.  Not ever.

Bookmark the Flamkuchen Hütte!  For an impromptu gathering with a group of friends, this one should be at the top of your list.

Enjoy a Slice of Germany - Flammkuchen!

Just one slice....well, maybe two...and another beer...

In Germany, Flammkuchen, or Flame Cake decorates nearly every restaurant menu.  When you’re at a fest, look for the long lines. But, among the hungry multitudes, you’ll need a plan.

Plan A:  Pick out a fest, any fest.  Elbow your way to the beer stand and while you slug down your first liter of malt and hops, waddle over to the stone ovens billowing out clouds of flavor.   Hey, it’s autumn, it’s fest time, it’s Flammkuchen time! Too many hungry swine ahead of you?

Plan B:  Grab another liter, link arms and join in a drinking song, and wait.

Can’t find a fest?  Go get your eyes checked!  But, don't’ despair.  Whether you call it Flammkuchen or as the French say, Tarte Flambé, you can be a culinary hero and amaze your lazy friends in your very own kitchen.  

Tarte is a good name for this dish.  Simple.  Hot.  Delicious!  Easier to make than any girl you dated in high school.  The perfect appetizer before, during, or after a football game, or as part of an inebriation ceremony.

Get started before the crowd in your kitchen gets restless and starts pawing through your liquor cabinet.

The crust is severely thin and crisp, almost like a cracker, but the savory taste is all there.  No, it’s not just a thin crust pizza.

Here’s how you do it…this rendition serves 3 men who don’t give a damn, or 14 ladies who are trying to persuade each other they really don’t eat that much.

First preheat the oven to 425ºF (220ºC), then make the crust:

1 1/2 Cups flour

1 Teaspoon salt

A sprinkle of pepper

A sprinkle of nutmeg

1/3 Cup water

2 Tablespoons olive oil

Mix the dry ingredients in a bowl.  Pour in the oil and water and stir with a fork.  Knead by hand until the dough no longer sticks to your fingers.  Provided you’ve used enough flour, this takes no time at all. If it’s still sticky, add a little more flour.

About the size of a man's fist.

Dust your counter well with flour.  Roll the dough out as thin as possible.  I’m talking Wheat Thins® Cracker thin. 

I'm talkin' thin!

Prepare the topping.

3/4 Cup crème frâiche (with herbs is best) If you can’t get crème frâiche, try sour cream, mixed with little bit of heavy cream.

I used traditional toppings, but any topping in any amount will do.  For those who are anal-retentive, or control freaks, I offer these measurements:

3 heaping Tablespoons chopped onions

3 heaping Tablespoons lean, diced bacon

3 heaping Tablespoons chopped pepperoni (the little green, pickled peppers, not the sausage)

Put the bacon and chopped onions in a frying pan and gently sauté until the onions are limp and the bacon nearly crisp.

Place the thinly rolled dough on a baking sheet, spread moderately with crème frâiche, then sprinkle on the toppings.  Bake for 20 to 30 minutes, until the edges are getting a tiny bit charred and the crème frâiche is bubbling….after all, this is Flame Cake!

Raw, naked, and ready for the oven.

There’s also a sweet version. Instead of the savory toppings, just sprinkle sugar over the crème frâiche and add your favorite dessert toppings.

Oh yeah!  You be da cook o da hour! 

Ladies, kiss the cook!  Guys, grab him another liter of beer!

For the neighbors who followed the aroma, get the dog to chase them out of the yard, unless of course they brought more beer.

Out of the oven!  Smell that aroma!