Ficelles picardes (the Picardy ham-and-mushroom stuffed crêpes), or near enough, because I replaced the crème fraîche with a little béchamel, used an onion instead of shallots and a great deal more mushrooms… you know what you need to change if you want to recapture the spirit of Marcel Lefèvre, the creator of the ficelle ^^.
Even if you cook only a little, I’d urge you to buy this small whisk (in the photo, third from the left), which has a multiplier effect…
With it, you mix vinaigrette in record time, you avoid lumps in sauces…
It costs a few euros… Often, we don’t know what to ask for as a gift. A few utensils like the ones shown here can make a lovely gift idea, and you’ll often think of whoever gave them to you, they’ll be so useful ^^.
Make the savoury crêpe batter an hour before making them.
Prepare the mushrooms. Brush them and, if need be, wash them under cold water if they’re too earthy.
Cut them into slices.
Peel the onion and cut it into slices.
Fry it in a little butter. Add the mushrooms, a good pinch of salt and cook, covered, until there’s almost no liquid left.
Add the chopped parsley and carry on cooking for 5 minutes.
Make a light béchamel: melt 30 g of butter, add 35 g of flour, mix a little and pour in 50 cl of cold milk. Stir well so there are no lumps. For this stage, I use a coil whisk (see the tip). Carry on cooking until the mixture thickens a little. At that point, you can go back to a wooden spoon.
Make the crêpes: heat a large crêpe pan or, better, a galette pan (or even two pans, it’ll be quicker).
When it’s very hot, brush on butter and pour in some batter. After about 2 minutes, turn the crêpe with a spatula or your fingers. Carry on cooking for a minute.
Set them aside on a warm plate (heated for a few minutes at 85°C in the oven).
Preheat the oven to 180°C.
In a large dish, pour half the béchamel.
On two crêpes (they’re thin if you followed my recipe) place two thin slices of cut ham and a quarter of the mushrooms. Roll the crêpe up and put it in the dish. Do the same for the others.
Pour the rest of the béchamel over the crêpes.
Grate the Comté and scatter it over the crêpes.
Bake for 15 minutes.
Serve with a salad (here a mix of baby spinach and rocket).
Recipe by
