Ficelle Picarde

Ficelle Picarde

Today I want to take you to France with a traditional dish: Ficelle Picarde.  It is a dish from Picardy in northern France, consisting of a savoury crêpe filled with mushrooms and ham, covered with either cream or béchamel sauce and cheese and then broiled.  It is pure comfort food, something I really need during these cold and rainy days.  There are a few variations, as many recipes use cream or crème fraiche to top the crêpe, while others use béchamel… I chose the latter as I like how soft it keeps the crêpes. The recipe is very simple and doesn’t require any exotic or hard to find ingredients, yet it will take you straight to France, a place I miss dearly.  Bon appétit everyone!

Ficelle Picarde

5.0 from 1 reviews
Ficelle Picarde
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: French
Serves: 6
  • 200 gms – 1 ½ + 1 tbsp flour
  • 2 eggs
  • 30 gms – 2 tbsp melted butter
  • 330 ml – 1 ½ cups milk
  • Butter for cooking
Filling and Assembling
  • 300 gms – 10 oz. mushrooms, sliced
  • 1 shallot, chopped
  • 2 tbsp extra virgin olive oil
  • 150 ml – ⅔ cup white wine
  • Salt to taste
  • 6 slices ham
  • 180 gms – 6.5 oz. Emmental, shredded
  • 330 ml – 1 ½ cup béchamel sauce (click here for the recipe)
  1. Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.
  2. Let it rest in the fridge for 30 minutes.
  3. Take a non stick frying pan and put it on the fire.  When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin.  About 2 mm – 0.08 inches thick will work nicely.  When the surface of the crêpe dries up, it is time to flip it over.  Do so by using a plastic spatula to loosen its sides first and then flip it over.  Cook it for a minute more, then remove it from the pan and keep it aside.  Repeat this till your batter is over.
  4. Keep aside.
  1. Prepare the béchamel sauce following my tutorial.  Keep it aside.
  2. Sauté the shallot in the extra virgin olive oil for a minute.
  3. Add the sliced mushrooms and mix well.
  4. Add the white wine and season with salt.  As soon as the alcohol from the wine evaporates, put the fire off.
  5. Keep aside to cool down.
  1. Mix 2 tbsp of béchamel sauce with the mushrooms.
  2. Put 1 slice of ham in the middle of each crêpe.  Top with ⅙ of the mushroom mixture.
  3. Roll the crêpes and put them on a greased baking dish.
  4. Top with the béchamel sauce and shredded Emmental.
  5. Broil it in the oven at 180°C – 355°F for 10 minutes or until golden brown.
  6. Serve warm.

Ficelle Picarde

Ficelle Picarde

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