Ficelle picarde gratinée

Name: Ficelle picarde gratinée
Total time: 60 min
Yield: Serves 4
Cuisine: Picardy
Ingredients: 8 savory crêpes (store-bought or homemade); 8 thin slices of cooked ham; 400 g (14 oz) button mushrooms; 2 shallots; 30 g (1 oz) butter; 30 g (¼ cup) flour; 400 ml (1⅔ cups) milk; 200 ml (¾ cup) thick crème fraîche; 100 g (1 cup) grated Emmental; Salt, pepper, nutmeg, parsley

Picardy ham and mushroom crêpes au gratin

⏱ 60 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8savory crêpesstore-bought or homemade
8 slicesthin slices of cooked ham
400 g (14 oz)button mushrooms
2shallots
30 g (1 oz)butter
30 g (1 oz)flour
400 ml (1⅔ cups)milk
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)grated Emmental
Saltpepper, nutmeg, parsley

8 savory crêpes store-bought or homemade
8 slices thin slices of cooked ham
400 g (14 oz) button mushrooms
2 shallots
30 g (1 oz) butter
30 g (1 oz) flour
400 ml (1⅔ cups) milk
200 ml (¾ cup) thick crème fraîche
100 g (3½ oz) grated Emmental
Salt pepper, nutmeg, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Rectangular gratin dish

03 — Method

Slice the mushrooms and shallots and cook them in butter for 10 minutes until the liquid has evaporated.
Make a béchamel: melt the butter, add the flour, then pour in the milk gradually, whisking.
Season with salt, pepper and nutmeg. Stir in half the cream.
Mix the mushrooms with a third of the béchamel.
Spread each slice of ham with the mushroom duxelles and roll it up in a crêpe.
Arrange the rolls in a buttered gratin dish.
Cover with the rest of the béchamel, thinned with the remaining cream.
Sprinkle with Emmental and bake at 200 °C (400 °F) for 20 minutes.
Finish for 3 minutes under the broiler and serve sprinkled with parsley.