Recipes
La Florentine
Spinach shrinks. Use twice what seems decent.
How to make it
- Pour buckwheat batter and spread it thin.
- Cook it golden on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Place the spinach: usually 3 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 8,00 €. At the usual helpings it costs about 1,75 € to make (0,40 € of batter and 1,35 € 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 green fingerprint. Spinach, cheese and an egg in a galette, 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
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Spinach (100,00 € at the market), Emmental (65,00 € at the market) and Egg (60,00 € at the market).