FICELLE PICARDE
Ficelle Picarde is a traditional savory crêpe from the Picardy region in northern France, created around 1950 in Amiens by chef Marcel Lefèvre. It consists of a thin crêpe filled with ham and a mushroom and shallot duxelles, covered with cream or béchamel sauce, topped with grated cheese, and baked until golden. It makes a perfect elegant starter or a comforting main course, ideal for cold days or special occasions.
Prepare the crêpes. Take the frozen crêpes from Le Monde des Crêpes and let them rest at room temperature for a few minutes. This allows them to thaw and be handled without breaking, making assembly easier. There’s no need to make the batter from scratch, as these crêpes are ready to use.
Make the mushroom duxelles. In a pan, melt a tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent. Stir in the chopped mushrooms and cook until they release all their moisture. If desired, add a splash of white wine and let it evaporate. Season with salt and pepper to taste, then remove from heat.
Assemble the ficelles. Preheat the oven to 180 °C (350 °F). Place each crêpe on a flat surface and put a slice of ham and a portion of the mushroom duxelles in the center. Carefully roll each crêpe into a cylinder and place them in a baking dish.
Gratinate. Pour a little cream or béchamel sauce over each roll and sprinkle with grated cheese to taste. Bake for 10–20 minutes, until the cheese is golden and bubbling, forming a crispy layer that complements the softness of the crêpes and the filling.
Serve. Serve the Ficelle Picarde hot, accompanied by a fresh green salad for a light contrast. You can garnish with fresh herbs such as parsley or chives for an extra touch of color and aroma.
