The wiki
Cooking
One long worktop, one crêpe at a time.
The kitchen is one long worktop. Swipe along it, or tap the tabs at the bottom of the screen to glide to a station. When the crêpe is out of sight a small tab at the screen's edge shows how it is cooking.
| Station | What is there |
|---|---|
| Batter | The wheat bowl and, once you have the flour, the buckwheat bowl, each with its ladle. |
| Griddle | The bilig (the round cast-iron griddle), the doneness bar above it and the heat knob. |
| Tools | The butter crock, the rozell on its rest and the scraps pail. |
| Fillings | The line: one well for every filling, in four sections: spreads, fruit, toppings and savoury. Fillings not bought yet wait under a cloth. |
| Board | Where the crêpe is filled at leisure and folded. |
| Pass | The shelf where the plate goes out, with the bell. |
One crêpe, start to finish
- Choose the batter: wheat for a crêpe, buckwheat for a galette.
- Pour and spread: the right amount, spread thin and round.
- Read the colour: pale, golden or crisp, as the guest asked.
- The flip: a flick up when the bar says ready.
- Fillings: each goes on in its own way, in the amount asked for.
- Folds: triangle, envelope or roll.
- Ring the bell.
Something gone wrong? See recovering from mistakes.
What the guest notices
Everything counts a little: an even, round spread; both sides cooked to the colour that was asked for; a well-timed flip; the right fillings in the right amounts, spread evenly and not over the edge; and a neat fold of the right kind. Cooking the colour right counts the most. A guest's face only lights up fully when there is nothing on the plate to fault. More in how a plate is judged.
