Recipes
La Bigoudène
Rolled tall as a Bigouden coiffe. I burnt forty pans learning the caramel. Burn fewer.
How to make it
- Pour wheat batter and spread it thin.
- Cook it golden on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Drizzle the salted caramel.
- Melt the salted butter.
- Fold it: Roll. One long swipe across.
Price and cost
It sells for 5,50 €. At the usual helpings it costs about 1,05 € to make (0,40 € of batter and 0,65 € 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 sticky corner. Salted caramel on butter, rolled and served well.
It belongs to the set Le Verger, worth 3 pearls once every crêpe in it has been served really well.
Who loves it
What you need
Guests only order it once the shop has Salted caramel (90,00 € at the market).