Recipes
La Belle-Hélène
Named for an operetta. Odette knows every word of it. Do not ask.
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 chocolate-hazelnut.
- Place the pear: usually 3 pieces.
- 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 1,30 € to make (0,40 € of batter and 0,90 € 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:
A pear-shaped stain. Chocolate and pear, in a triangle, served well.
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
"(psst) A pear in a chocolate cloak, as at the Opéra. Three corners. Golden."
What you need
Guests only order it once the shop has Chocolate-hazelnut (60,00 € at the market) and Pear (Rank 3 present).