Cooking
Batter: wheat or buckwheat
Froment for crêpes, blé noir for galettes.
| Batter | Makes | From | |
|---|---|---|---|
 | Froment (wheat) | crêpe | Day one |
 | Blé noir (buckwheat) | galette | Sack of Buckwheat Flour, 45,00 € at the market |
The ladle starts empty. Tap a bowl (or the ladle beside it) to dip it, then press and hold on the griddle to pour. The ticket shows which flour the order wants: a crêpe on wheat, a galette on buckwheat.
Buckwheat and galettes
Until the buckwheat flour is bought its bowl sits under a tied cloth, and nobody orders a galette. Once it is in the shop, guests can ask for galettes and, now and then, for a sweet crêpe on buckwheat. Every savoury filling needs the flour first: there are 12 of them, and 14 of the notebook's recipes are galettes.
A galette cooks a little slower than a crêpe.
The wrong bowl
Pour the other flour by mistake and the kitchen says so straight away. Hold the scraps pail to scrape it off and pour again: it only costs a little time. Serve it anyway and the guest will notice that it is not what they ordered.