Recipes
La Parisienne
A galette for people in a hurry. Fold the corners square: they notice.
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).
- Place the ham: usually 2 pieces.
- Sprinkle the Emmental.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 7,00 €. At the usual helpings it costs about 1,70 € to make (0,40 € of batter and 1,30 € 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:
The first of the buckwheat pages. It comes back with ham and Emmental on the dark flour.
It belongs to the set Les Galettes, worth 3 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Ham, cheese, sealed on four sides like a registered parcel. Crisp. It's a long way to the 20th."
— Théo (crisp and brown)
"Ham and cheese, tucked in at the corners like a properly made bed."
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Ham (80,00 € at the market) and Emmental (65,00 € at the market).