Ficelle normande

Name: Ficelle normande
Total time: 60 min
Yield: Serves 4
Cuisine: Normandy
Ingredients: 8 savory crêpes; 4 slices cooked ham; 300 g (11 oz) button mushrooms; 50 g (2 oz) unsalted butter; 50 g (⅓ cup) all-purpose flour; 600 ml (2½ cups) whole milk; 100 g (1 cup) grated Emmental; 1 tsp freshly ground pepper

Ficelle normande, ham and mushroom crêpes

⏱ 60 minServes 4Medium540 kcal

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

01 — Ingredients4 servings

8savory crêpes
4 slicescooked ham
300 g (11 oz)button mushrooms
50 g (2 oz)unsalted butter
50 g (2 oz)all-purpose flour
600 ml (2½ cups)whole milk
100 g (3½ oz)grated Emmental
1 tspfreshly ground pepper

8 savory crêpes
4 slices cooked ham
300 g (11 oz) button mushrooms
50 g (2 oz) unsalted butter
50 g (2 oz) all-purpose flour
600 ml (2½ cups) whole milk
100 g (3½ oz) grated Emmental
1 tsp freshly ground pepper

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

1 gratin dish (30 cm / 12 in)

1 skillet (24 cm / 9½ in)

1 heavy-bottomed saucepan (18 cm / 7 in)

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F) on convection. Thinly slice the mushrooms and sauté in a little butter until they release their liquid.
Make the béchamel: melt the butter in the saucepan, add the flour and cook the roux 2 min, then gradually whisk in the hot milk to avoid lumps.
Let thicken a few minutes over low heat, adding pepper, then stir some into the mushrooms to make a creamy filling.
Lay out each crêpe, add half a slice of ham and some creamy mushrooms, then roll up tightly.
Arrange side by side in the buttered baking dish, cover with the rest of the béchamel and sprinkle generously with grated Emmental.
Bake 25 min until golden and bubbling. Serve hot right away with a small green salad.