Recipes
La Basquaise
The egg in the middle, the tomato around it, and nobody hurries the ham.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it crisp and brown on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Place the tomato: usually 3 pieces.
- Place the ham: usually 2 pieces.
- Place the egg: usually 1 piece.
- Fold it: Envelope. Four edges swiped toward the centre: a square galette.
Price and cost
It sells for 8,50 €. At the usual helpings it costs about 1,90 € to make (0,40 € of batter and 1,50 € 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:
Red, white, and a ring from an egg cup. Tomato, ham and egg.
It belongs to the set Les Galettes du marché, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Tomato, ham, egg, sealed like a parcel. Crisp. Long way to Bayonne."
— Théo (crisp and brown)
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Tomato (205,00 € at the market), Ham (80,00 € at the market) and Egg (60,00 € at the market).