Ficelle Picarde Recipe

I absolutely adore this recipe because it transforms simple ingredients into an elegant and comforting dish that’s perfect for any occasion. Plus, the combination of savory mushrooms, creamy Gruyère cheese, and smoky ham tucked inside delicate crepes is simply irresistible!

One of my beloved French dishes is Ficelle Picarde, a dish that combines delicate crepes with a tempting, savory filling. I use a batter made from 200 grams of all-purpose flour, 2 eggs, and 500 milliliters of whole milk to make the crepes.

For the filling, I blend together 300 grams of Paris mushrooms, 200 grams of ham, and enough crème fraîche to bind the mixture and ensure that it tastes as good as it looks when it comes time to fold the filling inside the crepes. I use Gruyère cheese that I melt inside the crepes.

While it is a filling meal, it is also a dandy one.

Ingredients

All-purpose flour: Supplies carbs; vital for the making and form of the crepe.

Eggs supply the protein required to give the crepe its structure and richness.

Whole milk: Adds moisture; imparts a creamy texture to the batter.

Mushrooms from Paris: Minimal calories; contributes umami and a subtle, earthy taste.

Butter without salt: Contributes to a kind of richness and luxurious texture that cannot be replicated by margarine and most oils; vital for an excellent sauté.

Crème fraîche: Enriches the filling; brings creaminess and a touch of tanginess.

Nutty and savory Gruyère cheese melts beautifully and adds a new depth of flavor to the dish.

Ingredient Quantities

• 200g all-purpose flour
• 2 eggs
• 500ml whole milk
• Pinch of salt
• 2 tablespoons melted butter
• 300g Paris mushrooms, finely chopped
• 1 onion, finely chopped
• 60g unsalted butter
• 200ml crème fraîche
• 200g sliced ham
• 100g grated Gruyère cheese
• Salt and pepper, to taste
• Butter, for frying and greasing
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. In a mixing bowl, combine the flour, eggs, milk, and a small amount of salt. Whisk until you have a smooth mixture. Stir in the melted butter and let the mixture sit for 30 minutes.

2. In a spacious frying pan, heat 60g of unsalted butter over a medium flame until melted. Stir in 1 finely chopped onion, and cook until thoroughly translucent. Next, add a generous helping of chopped Paris mushrooms (as many as you can fit into the pan), and sauté them until soft. Season with salt and pepper to your liking.

3. Combine the mushroom and onion mixture with the crème fraîche. Cook for a few more minutes until the filling is well combined. Remove it from the heat and set aside.

4. In a medium frying pan that is non-stick, place a small amount of butter and allow it to heat over medium heat. Once melted and bubbling, use a ladle to pour the batter into the pan. Swirl it around until the bottom of the pan is covered. Allow the batter to settle and cook for about 1-2 minutes. Using a spatula, flip the crepe to the other side for another minute or two. Remove from the pan, stack, and repeat until there is no more batter left.

5. Your oven should be set to 180°C (350°F) to preheat.

6. Set each crepe on a flat surface. On each crepe, lay a slice or two of ham, then spread a spoonful of the mushroom mixture atop the ham.

7. Each crepe should be tightly rolled and placed in a buttered baking dish.

8. Evenly sprinkle the grated Gruyère cheese over the rolled crepes in the baking dish.

9. Bake the crepes for 15-20 minutes, or until they’re bubbling and golden brown.

10. If you wish, you may garnish with freshly chopped parsley before serving. Enjoy your lovely ficelle picarde!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Frying pan (spacious)
4. Frying pan (medium, non-stick)
5. Spatula
6. Ladle
7. Oven
8. Baking dish
9. Knife
10. Cutting board

FAQ

• What is Ficelle Picarde?Picardy’s classic dish, ficelle picarde, consists of crêpes filled with a mixture of mushrooms, ham, and crème fraîche (a French specialty), topped with cheese, and baked until done to golden perfection.
• Can I use a different type of cheese?Indeed, although Gruyère is the traditional choice, you can use Emmental or Comté instead for a taste that is rather similar. If you want to change things up, mozzarella or cheddar will provide a different flavor.
• Can I prepare any components in advance?The crepes and the mushroom filling can be made a day ahead. Store them separately in the refrigerator until you’re ready to put the dish together and bake it.
• What can I use if I don’t have Paris mushrooms?Cremini mushrooms or button mushrooms are perfect substitutes and will provide a similar texture and flavor.
• Is there a gluten-free option for the crepe batter?
  Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make the crepes gluten-free.
• How can I add more flavor to the filling?Think about including herbs such as thyme or chives in the mushroom filling so that the flavor has more depth, or add a dash of nutmeg to make it warm.
• What should I serve with Ficelle Picarde?A simple green salad or a side of steamed vegetables makes an excellent pairing for this dish. A glass of white wine really brings out the complementary flavors.

Substitutions and Variations

For all-purpose flour: use gluten-free all-purpose flour for a gluten-free option.
To make it dairy-free, use almond milk or oat milk in place of whole milk.
If you prefer using unsalted butter, substitute it for either olive oil or coconut oil to impart a different flavor dimension.
For mushrooms Paris: button mushrooms or cremini mushrooms can be used.
For sliced ham: use turkey slices or roasted vegetables for a vegetarian version.

Pro Tips

1. Resting the Batter Letting the crepe batter rest for at least 30 minutes (or even up to an hour) allows the gluten in the flour to relax, resulting in softer and more tender crepes. If time permits, prepare the batter in advance and refrigerate it.

2. Consistent Crepes Use a small ladle or measuring cup to ensure each crepe is the same size. This helps with even baking and presentation. Swirl the batter quickly to cover the pan right after pouring to get a uniform thickness.

3. Enhance Flavor with Herbs For an extra layer of flavor, consider adding a pinch of nutmeg or a small amount of freshly ground white pepper to the crepe batter. These spices subtly enhance the dish.

4. Perfect Mushroom Filling Make sure to cook the mushrooms long enough for the moisture to evaporate. This intensifies their flavor and prevents the filling from becoming too watery when baked into the crepes.

5. Cheese Variation Experiment with a mix of Gruyère and another cheese like Emmental or Comté for more complex flavors. Ensure it’s finely grated so it melts evenly over the crepes.