Ficelle Picarde

Ingredients

• 250 g all-purpose flour (For the crêpe batter)
• 4 eggs (For the crêpe batter)
• 500 ml milk (For the crêpe batter)
• salt (1 pinch, for the batter)
• 20 g butter (Melted, for the crêpe batter)
• 4 ham (Thin slices of white ham)
• 500 g button mushrooms (Finely chopped for the duxelles)
• 250 g heavy cream (Used in the mushroom filling and to cover the assembled crêpes)
• 2 shallots (Finely chopped)
• butter (For sautéing the shallots and mushrooms and buttering the gratin dish)
• 200 g grated cheese (The creator used Gruyère; Emmental or Comté may also be used. Divide between the filling and topping.)
• salt (For seasoning the mushroom filling, to taste)
• black pepper (For seasoning the mushroom filling, to taste)
• nutmeg (1 pinch, added to the mushroom-and-cream filling)

Steps

1. 1

   Prepare the crêpe batter by combining the flour, eggs, milk, a pinch of salt, and melted butter until smooth.

2. 2

   Let the batter rest for 30 minutes.

3. 3

   While the batter rests, finely chop the mushrooms to make a duxelles and finely chop the shallots.

4. 4

   Once the batter has rested, cook all the crêpes in a pan, making them quite thin. Set them aside to cool.

5. 5

   Melt a little butter in a pan and sauté the finely chopped shallots for a few minutes.

6. 6

   Add the mushroom duxelles and cook thoroughly until it is very dry and no moisture remains.

7. 7

   Add the cream to the cooked mushrooms and let the mixture thicken slightly.

8. 8

   Season the mushroom mixture with salt, black pepper, and a pinch of nutmeg.

9. 9

   Grate the cheese. Reserve enough to cover the assembled crêpes before baking.

10. 10

    Place one thin slice of ham on each crêpe, then add some mushroom duxelles and grated cheese.

11. 11

    Fold the sides of each crêpe inward and roll it up to form a ficelle.

12. 12

    Preheat the oven to 220°C (428°F). Butter the bottom of a gratin dish.

13. 13

    Place the rolled crêpes in the buttered gratin dish.

14. 14

    Cover the ficelles with a generous layer of cream and the remaining grated cheese.

15. 15

    Bake at 220°C (428°F) for 20 minutes, until lightly gratinated and golden on top.

16. 16

    Serve the ficelles Picardes hot.

Notes

The transcript specifies a 30-minute batter rest and a 220°C oven for 20 minutes. The quantity of butter used for sautéing and buttering the dish is not specified. The recipe does not specify the exact number of crêpes produced; the listed four ham slices suggest approximately four filled ficelles.

Nutrition per serving

• main
• French cuisine
• regional specialty
• oven-baked
• gratinated
• comfort food