TABELIAAUTHENTIC RECIPE
Ficelle picardeFicelle Picarde: Ham and Mushroom Crêpes
- Total
- 1 hr 25 min
- Difficulty
- ★★★☆☆
- Serves
- 4 servings
- Prep 20 min
- Cook 1 hr 5 min
Thin crêpes wrap a ham and mushroom filling, then are topped with cultured cream and cheese and baked. In this Picardy appetizer, the soft crêpes enclose slowly cooked shallots and mushrooms.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Plain cake flour63 gUse plain soft-wheat cake flour without added starch or leavening.
- Egg1 egg
- Whole milk125 ml
- Unsalted butter25 g
- Salt2 g
- Ground white peppera little
- Button mushrooms125 g
- Shallots125 gWeight after peeling
- Cooked unsmoked ham80 gThinly sliced; divide evenly between the servings
- Thick cultured crème fraîche125 gUse thick cultured crème fraîche, undiluted:15 g in the filling and 110 g over the crêpes.
- Emmental38 g
Method
Mix the crêpe batter
- 1 Put 62.5g cake flour and 1g salt in a bowl, add 1 egg and mix with a whisk.
- 2 Gradually pour in 125ml milk, whisking to remove flour lumps.
Ready when
Continue when the batter is smooth and flows from the whisk in a thin stream.
Rest the batter
- 1 Cover the bowl with plastic wrap and rest for 20 minutes. While the batter rests, continue with step 3 to prepare the filling.
Ready when
Cook the crêpes only after the batter has rested for at least 20 minutes.
Make the mushroom and shallot filling
- 1 Peel and finely chop the shallots.
- 2 Trim the tough stem ends from the mushrooms and chop finely.
- 3 Melt 20g unsalted butter in a 24cm skillet and cook the shallots over low heat for 30 minutes, stirring occasionally.
- 4 Add the mushrooms and cook over medium heat for about 10 minutes, until the liquid has evaporated.
- 5 Turn off the heat, mix in 15g crème fraîche, 1g salt and 0.2g white pepper, and transfer to a plate.
Ready when
Continue when the shallots are soft and no liquid runs from the filling.
Tips
Duxelles is a filling of finely chopped, cooked mushrooms and shallots.
Cook a thin crêpe for each serving
- 1 Stir the batter again and divide into as many equal portions as servings, to make the same number of crêpes.
- 2 Divide 4g unsalted butter evenly between the crêpes.
- 3 Heat a 20cm skillet over medium heat and spread a portion of the butter thinly over it.
- 4 Pour in a portion of batter and tilt the skillet to cover the bottom; cook for about 1 minute.
- 5 When the edges lift, turn, cook for about 30 seconds and transfer to a plate.
- 6 Cook the remaining batter in the same way, using the divided portions of butter.
Ready when
Continue when both sides are lightly colored and the crêpes are soft enough to fold without cracking.
Roll the crêpes around ham and filling
- 1 Preheat the oven to 200°C and grate 37.5g Emmental.
- 2 Divide 80g cooked ham and the filling evenly between the servings. Put ham and filling on each crêpe and roll into a long cylinder.
- 3 Lightly grease a baking dish with 1g unsalted butter and arrange the rolls seam side down. Use another baking dish if they would overlap.
- 4 Spread the remaining 110g crème fraîche over the crêpes and scatter with the grated Emmental.
Ready when
Continue when the crêpes do not overlap and are covered with cream and cheese.
Bake the cream and cheese topping
- 1 Bake at 200°C for 10–15 minutes.
- 2 Remove the baking dish, portion onto plates and serve warm.
Ready when
The dish is ready when the cream bubbles at the edges and the cheese is browned.
Tips
If using several baking dishes, bake those that fit at the same temperature and for the same time, then repeat with the rest.
About this dish
In Amiens, ficelle picarde filled with ham and mushrooms is eaten as an appetizer while the cream is still hot. The local custom is to serve the long, rolled crêpe in a small baking dish.
The dish originated in the 1950s for a meal welcoming local dignitaries at the Amiens fair. Marcel Lefèvre contributed it to a menu devised by the town’s cooks.
Picardy has associations called confréries that promote regional dishes and preserve their preparation. Ficelle picarde also has an association devoted to spreading the dish, participating in food festivals alongside groups from other regions. A dish first served at a banquet now also appears at gatherings where regions share their local foods.
Bring the full course home next weekend.
Bring every dish to the table at its best.
Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.
- One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
- One timelineEvery dish’s waiting and cooking time combined into a single schedule.
- Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.