Cooking
Recovering from mistakes
Scrape it, bin it, or ring twice.
Every crêpe can be rescued or, failing that, started again. Nothing here costs more than a little time and a little batter.
| Problem | What to do |
|---|---|
| Wrong batter in the ladle or on the iron | Hold the scraps pail until its ring closes, and pour again from the right bowl. |
| Lumpy or thick spread | Keep spiralling before the batter sets: the spread stays open until it is even. |
| Flipped too early: creases | Stroke the creases flat. |
| Burnt or hopeless | Hold the scraps pail to bin it, or drag the crêpe onto the pail and hold it there. |
| Too much of a filling, or the wrong one | Take the palette knife and scrape it off, then add the right amount. |
| Edges curling on the second side | Tap them down before it leaves the heat. |
| Folded too soon | Unfold is beside the board. |
| Want to serve it unfinished | Ring the bell twice: the first ring asks, the second serves. |
At the counter
A guest who is disappointed says why, in their own words, and the till slip names one thing to fix. They may tip less, or keep their money if it went badly. Nobody holds a grudge for long.
The money
Nobody goes bankrupt. Rent and walk-outs never take the till below zero, and a till that opens with less than 6,00 € finds a few coins left by Mamie Hortense.