Ficelle picarde: crêpe with ham, béchamel sauce and emmental cheese |

Preparation time: 45 min

Preheat your oven at 400 °F

• Mushrooms

  Start by preparing your duxelles: peel and chop the shallots, then fry them in a pan with the butter. Next, clean the mushrooms and chop finely.

  Add the mushrooms to the shallots, season with the lemon juice, and season generously with salt and pepper to give a spicy preparation. Pan-fry for a few minutes on a high heat, then a few minutes more on a very low heat to sweat the filling.

• Crepe

  Mix the melted butter with the milk, eggs, flour, salt and pepper until smooth and lump-free. Heat a non-stick crepe pan over high heat, and fry 4 pancakes one after the other, until lightly browned on each side.

• Bechamel

  In sauce pot, melt the butter and then add the flour. This is to make the roux.

  Once cooking for a minute, add the cold milk in one pour. Continue to whisk until it starts to thicken. Once the desired thickness is acquired, add the nutmeg. Season to taste with salt and pepper. Cook for a few minutes

• On the plate

  Put your pancake on an oven plate and start filling one half with a couple slices of ham, your mushroom sauté, your cheese and a bit of béchamel sauce. Close or roll your pancake to close in the garnish. Pour over a couple spoonfuls of your béchamel sauce on your stuffed pancake and put in the oven at 375F for 7 minutes.

  Enjoy !