Fillings: six ways

Every filling goes on in one of 6 ways, with its own tool, gesture and sound. Take a filling by tapping its well on the line; the dish in the corner of the screen shows what is in your hand. Tap the dish to dip again, or to put the filling back.

Table

	Way	Tool	How	Fillings
	Drizzle	dipper, jug or caramel spoon	Drag across the crêpe: a thin strand follows the tool. Hold still and it pools.	Salted caramel, Honey, Maple syrup
	Smear	a loaded spoon	Drag the spoon: it gives up what is on it as you go. Going over a thick place spreads it on.	Raspberry jam, Chocolate-hazelnut, Apple compote, Speculoos spread, Lemon curd, Onion confit, Blueberry compote, Chestnut cream, Pistachio cream
	Melt	a knob of butter and a knife	Tap to put a knob down; it melts on the heat. Then brush the melted butter about with the knife.	Salted butter
	Sprinkle	a shaker, grater or pinch bowl	Drag over the crêpe: slower drops more. Hold still and it heaps.	Lemon & sugar, Emmental, Flaked almonds, Lardons, Roasted hazelnuts, Chocolate shavings
	Dollop	piping bag, cream spoon or scoop	Tap once for each mound.	Whipped cream, Crème fraîche, Vanilla ice cream
	Place	your fingers	Tap once for each piece. The ticket counts them.	Banana, Strawberry, Ham, Egg, Mushrooms, Spinach, Pear, Tomato, Raspberries, Blueberries, Goat's cheese, Smoked salmon, Andouille de Guémené

How much

An order asks for the usual helping unless the guest says otherwise. For spreads, sauces and toppings that is a little, the usual or plenty; the ticket shows little pips for each dip and a tick when there is enough. Plenty costs you more in fillings and the guest pays more for it (a little costs 60% of the usual, plenty 150%).

Pieces are counted. When a guest names no number they get the usual; the order pad shows it.

How much

Placed filling	Usual pieces	Most that fit
Banana	4	8
Strawberry	4	8
Ham	2	4
Egg	1	3
Mushrooms	4	8
Spinach	3	6
Pear	3	6
Tomato	3	6
Raspberries	5	8
Blueberries	6	8
Goat's cheese	3	6
Smoked salmon	2	4
Andouille de Guémené	3	6

Too little, too much, all on one side or over the edge: the guest will say so. The hand lets go by itself when there is enough on and the tool is empty.

Special cases

• Lemon & sugar: sprinkle the sugar, then tap to squeeze the lemon half over it. Forget the lemon and the guest notices.
• Butter melts into a pool where it lands; brush it about until it glazes the crêpe.
• Emmental melts together on the heat, which a cheese lover appreciates.
• Ice cream melts if it waits: put it on at the very last moment.

Scraping off

While something lies on an open crêpe, a palette knife waits beside the dish. Take it and drag it over the crêpe to take off whatever is under it: a spread, grains, pieces, the lot.

Placers

Every filling that is laid piece by piece has its own placer in the Atelier, bought with sugar pearls: with it, one tap on the crêpe lays every piece of that filling the ticket asks for. You still pour, spread, flip and fold.