Recipes
La Complète
The egg goes in last and looks at you. Do not look away first.
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 ham: usually 2 pieces.
- Sprinkle the Emmental.
- 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 2,10 € to make (0,40 € of batter and 1,70 € 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 ring where an egg cup stood. Ham, cheese and egg, served well.
It belongs to the set Les Galettes, worth 3 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"Your so-called complète. Ham, cheese, the egg looking at me. Four folds, square as my conscience. Crisp at the edges, as in Brittany."
— Armand (crisp and brown)
"The one with everything: pig, cheese, chicken-before-chicken. Closed like a window with four shutters."
— Wim
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Ham (80,00 € at the market), Emmental (65,00 € at the market) and Egg (60,00 € at the market).