Picardy pancakes, ficelle Picarde, crêpes Picardie – they go by a number of names, invented within the 1950’s in Amiens, northern France by chef Marcel Lefèvre. This tasty rolled Picardy crêpes recipe – crispy ham and cheese pancakes with a wealthy Bechamel sauce – is simple to make and totally scrumptious! It makes for an ideal mild meal with a salad or add chips for extra oomph!
Preparation: 1 hour
Cooking: 1 hour
INGREDIENTS – serves 8
3 ½ tablespoons (50 g) butter plus 1 ½ tablespoons (20 g) to butter crepes earlier than filling
¾ lb. (350 g) button mushrooms
1 shallot (50 g)
1 onion (80 g)
1 ½ tablespoons (20 g) parsley, chopped
½ lb. (250 g) ham
4 oz. (120 g) grated Gruyère cheese
Salt, freshly floor pepper
Crêpe batter
2 ¾ cups (250 g) cake or all-purpose flour
3 eggs
2 cups (500 ml) low-fat (semi-skimmed) milk, room temperature
5 ½ tablespoons (80 g) butter
10 sprigs of chives, snipped
1 pinch of salt
Oil for the skillet
Béchamel sauce
4 tablespoons (60 g) butter
⅔ cup (60 g) flour
4 cups (1 litre) milk
A bit of grated nutmeg
Salt, freshly floor pepper
Put together the crêpe batter.
Sift the flour and salt right into a mixing bowl. Crack the eggs one after the other into the combination and whisk briskly with a bit of the milk.
Incorporate the remaining milk, beating energetically till the batter is clean and fluid. Pressure by means of a fine-mesh sieve. Soften the butter till it browns to a hazelnut shade. Combine it into the batter with the snipped chives and chill for about half-hour. Warmth a skillet over excessive warmth. Drizzle a bit oil in and prepare dinner the crêpes one after the other, turning them after they start to brown on the edges.
Put together the mushroom duxelles.
Chop the button mushrooms, the shallots, and the onion. Soften the three ½ tablespoons of butter and sweat the chopped shallot and onion. Add the button mushrooms and prepare dinner, lid off, till all of the liquid has evaporated. Season with salt and pepper and add the chopped parsley. Finely cube the ham.
Put together the Bechamel sauce
Put together the béchamel sauce utilizing the butter and flour to make a white roux. Add 2 cups (500 ml) milk and the grated nutmeg. Convey the combination to boil over excessive warmth, whisking continually. Pour within the remaining milk, deliver to a boil once more, and season. Switch to a bowl and canopy with plastic wrap flush with the floor. It will stop a pores and skin from forming.
Preheat the oven to 425°F (220°C).
Place the mushroom preparation, the diced ham, and a bit of the béchamel sauce in a mixing bowl and mix. Regulate the seasoning. Unfold the crêpes out and butter them with the remaining butter. Fill them with the mushroom and ham combination and roll up. Prepare them in a shallow ovenproof dish. Pour over the béchamel sauce and scatter the grated cheese on high. Bake for 15–20 minutes.
CHEF’S NOTE
The standard filling for rolled crêpes makes use of mushrooms and ham, however be happy so as to add the fillings of your selection.
Extracted from The Full E-book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).
Extra pancake recipes
Easy methods to make the good French crepe
Crepes Suzettes recipe
Candy fillings for French pancakes
The historical past of l. a. Chandeleur – pancake day in France!
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