Crêpes Farcies à la Façon des Ficelles Picardes
A delicious combination of thin crêpes, savory ham, and mushroom filling, topped with creamy sauce and cheese, then baked to perfection.
Nutrition Facts
Per Serving: 380 kcal, Fat: 22 g, Sodium: 780 mg, Carbohydrate: 28 g, Protein: 17 g
Descriptions
Crêpes Farcies à la Façon des Ficelles Picardes is a classic dish from the Picardy region of France. It combines thin savory crêpes, filled with a mixture of ham, mushroom duxelles, and a rich cream sauce, all topped with grated cheese and baked until golden and bubbly.
This dish is perfect for a comforting and elegant meal, offering layers of flavor in every bite.
Directions
1- Prepare your workspace (5 min):
Set up all the ingredients, cooking equipment, and serving dishes.
2- Make the crêpes (20 min):
Prepare 16 thin, savory crêpes, each about 8 inches in diameter.
3- Prepare the mushroom duxelles (20 min):
Finely chop mushrooms and shallots, and sauté in butter until the mixture is dry and flavorful.
4- Make the cream sauce (15 min):
Create a white roux, gradually adding hot milk and cream. Cook until the sauce thickens slightly.
Season with salt, Cayenne pepper, and nutmeg. Pass through a fine sieve and set aside, keeping it warm.
5- Chop the parsley (5 min):
Wash, dry, and chop the parsley.
6- Finish the filling (5 min):
Mix 1/3 of the cream sauce into the mushroom duxelles. Stir in chopped parsley and 1.4 ounces of grated Gruyère cheese.
7- Assemble the crêpes (10 min):
Lay each crêpe flat, place a slice of Paris ham on top, then spread a thin layer of the mushroom mixture.
Roll the crêpes tightly, keeping them long and thin.
8- Gratin the crêpes (10 min):
Butter a gratin dish, arrange the filled crêpes, pour the remaining cream sauce over the top, sprinkle with more grated Gruyère, and dot with butter.
Bake in a hot oven for 10 minutes until golden and bubbly.
9- Serve (2 min):
Wipe the edges of the dish, then serve the crêpes hot, garnished as desired.
Note's
- Crêpes: Ensure the crêpes are very thin for the best texture.
- Ham: Paris ham, a mild and lean variety, is recommended, but you can substitute with your preferred ham.
- Cheese: Gruyère adds a nutty richness, but Swiss cheese or Emmental can be used as well.
- Gratinate: The crêpes should be baked in a very hot oven to ensure the cheese melts and forms a crispy, golden crust.
Ingredients
Crêpes:
- 1 cup all-purpose flour
- 3 eggs
- 2 cups milk
- 1/4 cup melted butter
- Pinch of salt
Mushroom duxelles:
- 3 tbsp butter
- 3 oz shallots, minced
- 14 oz mushrooms, finely chopped
- 1/4 cup parsley, chopped
- Juice of 1/2 lemon (optional)
Cream sauce:
- 3 tbsp butter
- 3 tbsp flour
- 1 2/3 cup milk
- 1 2/3 cup heavy cream
- Pinch of Cayenne pepper
- Pinch of nutmeg
- Salt to taste
Filling and finishing:
- 8 slices Paris ham, thinly sliced
- 4 oz Gruyère cheese, grated (split for filling and topping)
- 2 tbsp butter (for gratin)
