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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.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6
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
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Put all the ingredients in an electric mixer and blend for a couple of minutes until the batter is smooth.
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Let the batter rest in the fridge for 30 minutes.
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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.
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Set aside.
Filling
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Prepare the béchamel sauce and set it aside.
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Sauté the shallot in the extra virgin olive oil for 1 minute.
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Add the sliced mushrooms and mix well.
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Add the white wine and season with salt. As soon as the alcohol evaporates, turn the heat off.
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Set aside to cool.
Assembling
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Mix 2 tablespoons of béchamel sauce with the mushrooms.
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Put 1 slice of ham in the middle of each crêpe. Top with ⅙ of the mushroom mixture.
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Roll the crêpes and place them in a greased baking dish.
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Step 4: Top with the béchamel sauce and shredded Emmental.
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Broil at 180°C – 355°F for 10 minutes or until golden brown.
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Serve warm.