Recipe: Lucky Lunch
Description: A special little meal.
Game ingredients: Tortilla, Sea Cucumber, Blue Jazz
This recipe restores 100 Health, 45 Energy, and increases your Luck by +3. It sells for 250g and can be obtained from the Cooking Channel.
Difficulty: Medium, 1 hour. Makes 10.
I have spent months picking my brain, visiting fish shops on the coast, researching recipes, and trying to figure out how the hell to make sea cucumber, tortilla, and a flower into an edible (and accessible) dish. Then one day I looked over at the image and the star shape on top gave me inspiration. Not savory, but sweet. Crepes instead of tortillas, flower-infused whipped cream, and fresh fruit with cucumber.
-1 cup flour
-1 ½ cups milk
-1/3 cup sugar
-2 eggs
-pinch of salt
-1 tablespoon oil
-100ml whipping cream
-1 tablespoon lavender buds (or any flower/herb of your choice, such as mint)
-1 tablespoon icing/powdered sugar
-Fruit of your choice, finely chopped
-Cucumber, finely chopped (optional, but don’t include if you want to cook your fruit)
-Starfruit for garnish (if available)
Start off by heating the whipping cream over medium-low in a small saucepan. Do not boil it! You want it warm, but not hot. I messed by accidentally boiling it, and then when I tried to whip it later on it skipped the whipping stage and went straight to butter.
Once the cream is warm, turn off the heat, add in the lavender buds (or whichever flower/herb you chose to use) and give it a quick stir. Place a lid on the saucepan and let it sit for 20 minutes.
While the cream is being infused, finely chop up the fruit of your choice. In place of sea cucumber I used regular cucumber, which luckily doesn’t hold a lot of flavour so it incorporated in the fruit mixture pretty well. Taste the fruit mix and see if it needs any sugar (I used grapefruit so it definitely needed some) and throw in a tablespoon if needed. Drain out any excess water later on.
If you want cooked fruit, put some in a saucepan over medium heat and add a bit of sugar to your liking, and cook until soft.
After 20 minutes of sitting, strain the flowers/herbs from the cream and place in the fridge to cool while you cook the crepes.
In a medium bowl, combine the flour, sugar, milk, eggs, salt, and oil. Whisk until a smooth batter forms; unlike pancakes you do not want lumps.
Heat a frying pan (nonstick is probably best) over medium heat with a teaspoon of butter to lightly grease it. Once the butter starts to bubble, ladle in a few tablespoons of batter and tilt the pan around to coat it. When the top of the crepe is dry and starting to brown around the edges (about 1 minute), flip the crepe and cook for no more than 20 seconds.
Once all your crepes are cooked, whip the cream on high speed with a mixer until soft peaks form.
Spoon your fruit on the crepe in one quadrant (as shown) and top with some whipped cream. Fold in half, and then fold in half again. You can also make rolled crepes if you prefer, but I did this method so it somewhat follows the image.
Top with more whipped cream or dust with powdered sugar, and then garnish with a starfruit. If they’re out of season, use a cookie cutter on a chunk of melon like I did.
I’m not French-Canadian so I am no crepe master but these crepes were pretty damn great, and the cucumber blended in with the fruit quite well.