Recipes
La Toute Simple
Butter and nerve. If this one is good, the rest is decoration.
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).
- Melt the salted butter.
- Fold it: Triangle. Fold in half, then in half again.
Price and cost
It sells for 3,50 €. At the usual helpings it costs about 0,60 € to make (0,40 € of batter and 0,20 € 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 in the notebook from the very first day.
It belongs to the set Les Classiques, worth 2 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"(whispering) The understudy tonight: butter, alone on stage. A small triangle. Keep her pale, she is shy."
— Madame Odette (pale and soft)
"The true test of a crêpière: butter, nothing to hide behind. Three points, as geometry intended. Golden. I shall know."
— Armand
"The plain one. Butter. Folded like... you know, an envelope? No! Not an envelope. The pointy one. A triangle. Sorry, occupational hazard."
— Bastien
"Butter. Real butter, with salt in it, like the good Lord and my mother intended. Folded in a hankie corner."