Recipes
La Paysanne
For people who were up before the bread. Crisp at the corners.
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).
- Sprinkle the lardons.
- Place the mushrooms: usually 4 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 9,00 €. At the usual helpings it costs about 1,95 € to make (0,40 € of batter and 1,55 € 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:
It smells of smoke and of the woods. Lardons, mushrooms and an 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
"Lardons, mushrooms, an egg. Tucked in like a bed. Crisp at the edges."
— Mamie Hortense (crisp and brown)
What you need
Guests only order it once the shop has buckwheat flour (45,00 €), Lardons (255,00 € at the market), Mushrooms (115,00 € at the market) and Egg (60,00 € at the market).