Recipes
La Dame Blanche
Hot and cold on one plate. Like Armand on a good day.
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).
- Smear the chocolate-hazelnut.
- Dollop the vanilla ice cream.
- Fold it: Triangle. Fold in half, then in half again.
Price and cost
It sells for 7,00 €. At the usual helpings it costs about 1,45 € to make (0,40 € of batter and 1,05 € 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 drip, long dry. Chocolate and ice cream, in a triangle.
It belongs to the set Les Grandes, worth 5 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Ice cream AND chocolate. A triangle. Golden, NOT brown. I will check."
— Capucine
What you need
Guests only order it once the shop has Chocolate-hazelnut (60,00 € at the market) and Vanilla ice cream (410,00 € at the market).