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Discover the flavors of Ficelle Picarde, a delightful French dish made with crepes filled with cooked ham and savory mushrooms in a rich cream sauce. Start by preparing the crepe batter and sautéing shallots and mushrooms until perfectly softened. Create a creamy sauce with butter, flour, and milk, then layer it with ham and mushrooms on each crepe. Roll the filled crepes, cover with remaining sauce, and top with grated emmental cheese before grilling them to golden perfection. A comforting and indulgent dish for any occasion!
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Ingredients ( 12 crepes) 180g – flour 6 slices of cooked ham 250g – button mushrooms 3 shallots 100g – butter 3 eggs, 2 egg yolks 75cl – milk 25cl – cremefraiche 75g – grated emmental cheese 1 pinch of nutmeg Salt and pepper FicellePicarde
Prepare the pastry for the crepes with 150g of flour, one whole egg and 1 egg yolk 2.Wash the mushrooms and cut finely. 3. Peel and chop the shallots and soften them in 150 g of butter. Add the nutmeg, salt and pepper and cook for 20 minutes.
4. Make a sauce with 30g of butter and 30g of flour. Leave to cool then mix in the milk and boil. 5. Add 10cl of cremefraiche and mix in the mushrooms.
6. Cover each crepe with the sauce. On top place a half slice of ham. Cover with the sauce. 7. Roll out the crepe in a buttered dish. Top with the rest of the cremefraiche.
8.Top with the rest of the cremefraiche. 10. Sprinkle with grated cheese 11. Put under the grill for 8 minutes.
