Ficelle Picarde Recipe

Ingredients

• 200 g – 1 1/2 tbsp flour
• 2 eggs
• 30 g – 2 tbsp melted butter
• 330 ml – 1 1/2 cups milk
• butter (– for cooking)
• 300 g – 10 oz mushrooms (– sliced)
• 1 shallot (– chopped)
• 2 tbsp extra virgin olive oil
• 150 ml – 2/3 cup white wine
• salt (– to taste)
• 6 slices of ham
• 180 g – 6.5 oz Emmental (– shredded)
• 330 ml – 1 1/2 cups béchamel sauce

Instructions

1. 1

   --- Crêpes ---

2. 2

   Put all the ingredients in an electric mixer and blend for a couple of minutes until the batter is smooth.

3. 3

   Let the batter rest in the fridge for 30 minutes.

4. 4

   Heat a non-stick frying pan. When it is hot, add ¼ teaspoon of butter and a ladle of batter while swirling the pan so the batter coats the base evenly. The coating should be about 2 mm – 0.08 inches thick. When the surface of the crêpe dries, loosen the sides with a plastic spatula and flip it over. Cook for 1 more minute, then remove it from the pan. Repeat until all the batter is used.

5. 5

   Set aside.

6. 6

   --- Filling ---

7. 7

   Prepare the béchamel sauce and set it aside.

8. 8

   Sauté the shallot in the extra virgin olive oil for 1 minute.

9. 9

   Add the sliced mushrooms and mix well.

10. 10

    Add the white wine and season with salt. As soon as the alcohol evaporates, turn the heat off.

11. 11

    Set aside to cool.

12. 12

    --- Assembling ---

13. 13

    Mix 2 tablespoons of béchamel sauce with the mushrooms.

14. 14

    Put 1 slice of ham in the middle of each crêpe. Top with ⅙ of the mushroom mixture.

15. 15

    Roll the crêpes and place them in a greased baking dish.

16. 16

    Step 4: Top with the béchamel sauce and shredded Emmental.

17. 17

    Broil at 180°C – 355°F for 10 minutes or until golden brown.

18. 18

    Serve warm.