The Alsatian classic: a paper-thin crispy flatbread topped with crème fraîche, caramelized onions, and smoky lardons. Ready in 25 minutes from scratch. A carb-rich HIGH GI treat — plan a pre-bolus accordingly.
Preheat oven to 240°C (475°F) — as hot as it goes. Place a baking sheet inside to heat up.
In a bowl, mix flour, salt, water, and oil. Knead briefly (2 min) until smooth. No resting needed.
Season crème fraîche with nutmeg and pepper. Slice onions very thinly.
Divide dough into 2 balls. On a floured surface, roll each out paper-thin (2mm) into a rough rectangle. Transfer to parchment paper.
Spread crème fraîche thinly over the dough, leaving a 1cm border. Scatter onion slices and lardons evenly on top.
Slide onto the hot baking sheet. Bake 12–14 min until edges are deeply crispy and browned. Serve immediately.
Carbs come from white flour dough (HIGH GI ~80). Plan a 15–20 min pre-bolus and enter the carbs into your usual dosing method. The fat from cream and lardons may slightly extend the glucose peak — check blood sugar at 2h. Splitting into a smaller portion reduces the bolus challenge. Log this meal to calibrate.
