Recipes
La Nordique
The captain's. He folds it like a signal flag and salutes it.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it golden on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Place the smoked salmon: usually 2 pieces.
- Dollop the crème fraîche.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 8,00 €. At the usual helpings it costs about 1,75 € to make (0,40 € of batter and 1,35 € 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
A guest has this page. It comes back from Capitaine Lucien; serving the crêpe well finds it too. Until then the stub reads:
Gone to sea in somebody's oilskin pocket, with the smoked salmon.
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
"Smoked salmon, crème fraîche. Four folds, square. Crisp. Impress me."
— Armand (crisp and brown)
"Smoked salmon, crème fraîche, battened down on four sides. Golden."
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Smoked salmon (A present) and Crème fraîche (225,00 € at the market).