Lately, I’ve been preparing many crepes that I then freeze, and my son devours them, filling them with cold cuts and cheese or Nutella.
Today, instead of placing them separately with parchment paper and then in the freezer, I kept some and cooked the stuffed crepe from Picardy-Ficelle Picarde, a simple and very appetizing dish.
This particular savory crepe is filled with ham, champignon mushrooms, shallots, cream, and then baked for au gratin. As the name suggests, it’s a specialty of Picardy, a region in Northern France.
The Ficelle Picarde was created by the chef Marcel Lefèvre in Amiens in the 1950s during the Hatoie exhibition fair during a lunch for the most representative people of the department.
The recipe is secret and protected by the Confrérie des compagnons de la ficelle picarde.
It’s a simple and very tasty dish that I highly recommend!
If you love crepes or crespelle, I leave you an article with many sweet and savory recipes:
CREPE DOUGHS AND RECIPES
STUFFED CREPE FROM PICARDY FICELLE PICARDE
The ASI kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
- 1 pinch salt
- 18 oz champignon mushrooms
- 4 shallots
- 10 slices cooked ham
- 1 1/4 cups cooking cream
- to taste Gruyère cheese (grated)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste lemon juice
Recipe Preparation Stuffed Crepe from Picardy Ficelle Picarde
For the crepes (I make a lot because as mentioned above, I freeze them one by one for future use) I melt butter in a small pan (or in the microwave).
Then I pour it into a bowl with the other ingredients, mixing everything with a mixer.
To have a smooth mixture without lumps, I pass it through a sieve and then let it rest for about 30 minutes.
After the time has elapsed, I start preparing the crepes using the same pan where I melted the butter to avoid adding extra fats to the preparation.
Once the crepes are done, I prepare the filling for the Picardy crepe, which is…
…
….I put a drizzle of oil in the pan, then add the finely chopped shallot, letting it gently brown.
Now I add the washed and medium-cut champignon mushrooms.
I season with salt and pepper and cook for about 15 minutes.
I pour in the cream and lemon juice and let it blend over very low heat for a few minutes.
Now I start filling the Picardy crepes or Ficelle Picarde.
I continue until I finish the ingredients, placing the filling on top of the crepes if any is left over, sprinkle with grated Gruyère cheese (I omitted it because Andrea doesn’t like it), and finish by baking the dish to gratinate the Picardy crepes.
After a quick gratin at 392°F for about 10 minutes, I serve it at the table and…
Bon appétit!
Annalisa
