Recipes
La Savoyarde
Winter in four folds. In July, serve it anyway, to mountaineers.
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).
- Sprinkle the lardons.
- Sprinkle the Emmental.
- Dollop the crème fraîche.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 9,00 €. At the usual helpings it costs about 2,00 € to make (0,40 € of batter and 1,60 € 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 greasy, happy thumbprint. Lardons, Emmental 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
"Small pig cubes, hole cheese, sour cream. Four shutters closed. Golden."
— Wim
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Lardons (255,00 € at the market), Emmental (65,00 € at the market) and Crème fraîche (225,00 € at the market).