Elsässer Flammkuchen

Elsässer Flammkuchen is a German meal with creme fraîche, onions and bacon. It is very yummy and quick to make.

ingredients: 250 grams of flour

2 tbsp olive oil

125 ml water

1 tbsp salt

200 grams creme fraîche

salt and pepper to taste

200 grams bacon

1 big onion cut in rings

optional: 200 grams grated cheese

Combine the flour, olive oil, water and salt and knead. Let sit for a bit.

Meanwhile cut the onions and mix the pepper and salt together with the creme fraîche.

Roll the dough as thin as it goes and put the creme fraîche, onions and bacon on top. If you want to, you can also put some grated cheese on top.

Bake at 220°C for 20 minutes.



I want to share a northern German recipe with you. It is a kind of cinnamon bun and very yummy. I couldn’t live without it.


for the dough

500g flour

40 g fresh yeast (bakery’s yeast)

70g sugar

250 ml milk, lukewarm

70 g butter (cold enough to cut in slices)

1 pinch of salt

lemon peel shavings

for the filling

200g butter

200g sugar

2 teaspoons cinnamon


Put the flour in a bowl and punch a hole in the middle. Crumble the yeast into that hole and sprinkle some of the sugar on top. Pour the milk over the yeast and wait up to 5 minutes until it is dissolved. Spread the soft butter, the rest of the sugar, the salt and the lemon peel on the ring of flour. Knead everything starting in the middle. Cover it and let it rise until the volume is double, ca. 30-40 minutes.

Knead the dough again and then roll it on a floured table to the size of 30 cm long and 25 cm wide.


 Cut the very cold butter in thin slices, and put them on one half of the rectangle. Then fold the non-buttered part  over the buttered one. Press the dough edges together and roll it to a 30 cm wide and 50 cm long rectangle. Imagine three equal parts along the length, and fold the two ends into the middle so the parts overlap, and you end up with 3 dough layers on each other. Cool it for 15 minutes. Then roll it again to a size of 80×40 cm. Spread water on it with a brush. Mix the cinnamon with the sugar and sprinkle it evenly on the dough. Roll up the dough from the long side (ie. along the width) to be a 6 cm wide roll when it flattens down. The join/link should be on the bottom. Cut the roll into 4 cm long pieces and push the middle of each piece with the handle of a wooden spoon (the handle should be round). Then it should have the form of the cooked Franzbrötchen in the picture. Put the pieces on a buttered baking tray 4 cm apart from each other, and cover it. Let them rise for 15-20 minutes. Bake it at 200°C for about 25 minutes. They should still be a bit soft.

Homemade is better!

  1. It is fun!
  2. You appreciate what you make more than what you buy because you spent so much time on it and because it is exactly what you wanted which leads me to the next point that
  3. homemade items are unique and special: When you craft something you can make what you need with lots of extra details that a bought item might not have. I sometimes go to stores looking for an item that came up to my mind but I often can’t find one that is exactly like what I want. So I end up making it myself. Also you won’t run into somebody who bought the same item.
  4. homemade food is healthier: You can control the ingredients you use and don’t have to eat poison junk food.
  5. it is cheaper: Especially when you think of how early some clothes break it is cheaper to sew them even if it seems more expensive on the first place for simple things like shirts, they last longer when sewn by yourself. And most of the time you have fabric, yarn etc. left over which you can then use for a new project. Furthermore it is cheap to redesign items because you barely have to buy anything for that.
  6. quality: Considering that most retail products are made in China and other cheap quality countries, it is always better to make it yourself!