Recipes
La Québécoise
A postcard from Montréal started this one. Butter first, always.
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 maple syrup.
- Melt the salted butter.
- Fold it: Roll. One long swipe across.
Price and cost
It sells for 6,00 €. At the usual helpings it costs about 1,10 € to make (0,40 € of batter and 0,70 € 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 maple leaf, pressed flat. Maple syrup and butter, rolled.
It belongs to the set Les Douceurs, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Maple syrup and butter, in a tube. Golden. Sticky fuel."
— Théo
What you need
Guests only order it once the shop has Maple syrup (290,00 € at the market).