Recipes
La Mont-Blanc
Cream on top like first snow. Do not flatten the mountain.
How to make it
- Pour wheat batter and spread it thin.
- Cook it pale and soft on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Smear the chestnut cream.
- Dollop the whipped cream.
- 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 1,25 € to make (0,40 € of batter and 0,85 € 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 brown smudge with a white edge. Chestnut cream and whipped cream.
It belongs to the set Les Grandes, worth 5 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"(psst) Chestnut under a snow of cream. Three corners. Pale, lights down."
— Madame Odette (pale and soft)
What you need
Guests only order it once the shop has Chestnut cream (A present) and Whipped cream (100,00 € at the market).