Recipes
La Tatin
For rainy days. (In the margin, another hand: MORE BUTTER.)
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).
- Smear the apple compote.
- Drizzle the salted caramel.
- Fold it: Triangle. Fold in half, then in half again.
Price and cost
It sells for 6,50 €. At the usual helpings it costs about 1,25 € to make (0,40 € of batter and 0,85 € 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 Mamie Hortense; serving the crêpe well finds it too. Until then the stub reads:
Lent to a grandmother 'for a week', some years ago.
It belongs to the set Le Verger, worth 3 pearls once every crêpe in it has been served really well.
Who loves it
What you need
Guests only order it once the shop has Apple compote (80,00 € at the market) and Salted caramel (90,00 € at the market).