Recipes
La Flammekueche
Not Breton. Not sorry. The onions take three hours and so should you.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it crisp and brown on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Smear the onion confit.
- Sprinkle the lardons.
- Dollop the crème fraîche.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 8,50 €. At the usual helpings it costs about 1,85 € to make (0,40 € of batter and 1,45 € 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 page that crossed a border. Onion confit, lardons and crème fraîche.
It belongs to the set Les Galettes de fête, worth 5 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Onions, lardons, crème fraîche. Sealed on four sides. Golden. No witnesses."
— Fabrice
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Onion confit (320,00 € at the market), Lardons (255,00 € at the market) and Crème fraîche (225,00 € at the market).