Ficelle Picarde

Ficelle Picarde wraps mushrooms, ham, and creamy béchamel inside soft crêpes, then bakes everything until the top turns golden and irresistible for a comforting family dinner.

I want to take you to France with a traditional dish called Ficelle Picarde. It comes from Picardy in northern France and is made with a savoury crêpe filled with mushrooms and ham, topped with cream or béchamel sauce, cheese, and then broiled.

The name comes from “ficelle,” meaning string, which refers to the thinness of the crêpes, and “Picarde,” which points to its regional origin. It translates loosely to “Picardy String” in English, a simple way to describe its rolled shape.

This is the kind of meal I reach for on cold and rainy days. Some recipes add cream or crème fraîche on top, others use béchamel. I prefer béchamel as it keeps the crêpes soft.

The recipe is simple and relies on everyday ingredients, yet it still takes me straight back to France, a place I miss dearly. Bon appétit everyone!

Key Ingredients for Ficelle Picarde

Crêpes

Provide the thin layer needed to roll the filling neatly. A slightly thicker crêpe holds shape in the oven and gives a soft, tender bite.

Mushrooms

Bring depth once cooked with shallots. Brown mushrooms, portobello, and cremini work well because they release less water and develop a fuller, savoury taste when sautéed.

Béchamel Sauce

Gives the crêpes a soft finish and keeps the filling together in the oven. The mild, creamy taste works well with the other ingredients, and a homemade béchamel sauce brings out the best flavour.

Emmental Cheese

Melts evenly and forms a light crust with a gentle nutty taste. Gruyère or aged Swiss are suitable alternatives if you want a slightly stronger cheese.

Find the complete list with measurements in the recipe card below.

How to Make Ficelle Picarde

Crêpes

Step 1: Put all the ingredients in an electric mixer and blend for a couple of minutes until the batter is smooth.

Step 2: Let the batter rest in the fridge for 30 minutes.

Step 3: 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.

Step 4: Set aside.

Filling

Step 1: Prepare the béchamel sauce and set it aside.

Step 2: Sauté the shallot in the extra virgin olive oil for 1 minute.

Step 3: Add the sliced mushrooms and mix well.

Step 4: Add the white wine and season with salt. As soon as the alcohol evaporates, turn the heat off.

Step 5: Set aside to cool.

Assembling

Step 1: Mix 2 tablespoons of béchamel sauce with the mushrooms.

Step 2: Put 1 slice of ham in the middle of each crêpe. Top with ⅙ of the mushroom mixture.

Step 3: Roll the crêpes and place them in a greased baking dish.

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

Step 5: Broil at 180°C – 355°F for 10 minutes or until golden brown.

Step 6: Serve warm.

Extra Help from the Kitchen

Use a Medium-Sized Ladle – Keeping the amount of batter consistent helps all crêpes match in thickness, making rolling easier later.

Whisk the Batter Quickly Before Cooking – A short whisk after resting brings the mixture back together and prevents uneven texture.

Drain Excess Liquid from the Mushrooms – If the pan releases too much moisture, cook it off so the filling stays firm inside the rolls.

Grease the Baking Dish Lightly – A thin layer of butter prevents the crêpes from sticking and keeps the base soft.

Let the Crêpes Cool Flat – Lay each crêpe in a single layer before stacking to avoid steam softening the surface.

Variations and Twists

Use Crème Fraîche Instead of Béchamel – Replace the béchamel with crème fraîche for a lighter finish. Spoon it over the rolled crêpes before adding the cheese and baking.

Include Spinach or Sautéed Greens in the Filling – Add well-drained sautéed spinach or greens under the mushroom layer for extra colour and structure. Greens must be fully drained to prevent soggy rolls.

Use Gruyère Instead of Emmental – Swap in Gruyère if Emmental is not available and you want a slightly stronger savoury taste.

Swap Cooked Ham for Smoked Ham or Prosciutto – Replace cooked ham with smoked ham or prosciutto for deeper savoury notes.

Storage and Shelf Life

Store Ficelle Picarde in an airtight container in the fridge for up to 2 days. Freeze the assembled crêpes before baking for up to 1 month, keeping them well wrapped to protect the edges.

Thaw in the fridge overnight before topping with béchamel and cheese. Reheat in the oven at 180°C – 350°F until warmed through.

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Ficelle Picarde Recipe

Ficelle Picarde wraps mushrooms, ham, and creamy béchamel inside soft crêpes, then bakes everything until the top turns golden and irresistible for a comforting family dinner.

Course: Main

Cuisine: French

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Author: Manuela Zangara

Ingredients

Crêpes

• 200 g – 1½ tbsp flour
• 2 eggs
• 30 g – 2 tbsp melted butter
• 330 ml – 1½ cups milk
• butter – for cooking

Filling and Assembling

• 300 g – 10 oz mushrooms – sliced
• 1 shallot – chopped
• 2 tbsp extra virgin olive oil
• 150 ml – ⅔ cup white wine
• salt – to taste
• 6 slices of ham
• 180 g – 6.5 oz Emmental – shredded
• 330 ml – 1½ cups béchamel sauce

Instructions

Crêpes

1. Put all the ingredients in an electric mixer and blend for a couple of minutes until the batter is smooth.
2. Let the batter rest in the fridge for 30 minutes.
3. 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.
4. Set aside.

Filling

1. Prepare the béchamel sauce and set it aside.

2. Sauté the shallot in the extra virgin olive oil for 1 minute.
3. Add the sliced mushrooms and mix well.
4. Add the white wine and season with salt. As soon as the alcohol evaporates, turn the heat off.
5. Set aside to cool.

Assembling

1. Mix 2 tablespoons 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 place them in a greased baking dish.
4. Step 4: Top with the béchamel sauce and shredded Emmental.
5. Broil at 180°C – 355°F for 10 minutes or until golden brown.
6. Serve warm.