Recipes
L'Amandine
Almonds on last, like confetti. Pale, or the honey sulks.
How to make it
- Pour wheat batter and spread it thin.
- Cook it pale and soft on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Drizzle the honey.
- Sprinkle the flaked almonds.
- Fold it: Triangle. Fold in half, then in half again.
Price and cost
It sells for 6,50 €. At the usual helpings it costs about 1,20 € to make (0,40 € of batter and 0,80 € of fillings), before any discount and less for home-grown fillings. Mastery stamps and the market's charm cards raise the price; see mastery.
The notebook page
The page is missing at first. It turns up the first time you serve this crêpe well. Until then the stub reads:
A few pale flakes are still stuck to the stub. Honey and almonds.
It belongs to the set Le Verger d'automne, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Almonds and honey. A triangle. Pale and soft. For the night shift."
— Docteur Inès (pale and soft)
What you need
Guests only order it once the shop has Honey (90,00 € at the market) and Flaked almonds (210,00 € at the market).