Recipes
L'Ardéchoise
Hortense says hers is better. Hers is this one. I wrote it down while she talked.
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 chestnut cream.
- Place the pear: usually 3 pieces.
- Fold it: Roll. One long swipe across.
Price and cost
It sells for 7,00 €. At the usual helpings it costs about 1,35 € to make (0,40 € of batter and 0,95 € 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 with the tin of chestnut cream. They will come back together.
It belongs to the set Le Verger d'automne, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Chestnut cream and pear, rolled. Golden, not anaemic. As in Privas."
What you need
Guests only order it once the shop has Chestnut cream (A present) and Pear (Rank 3 present).