Preheat the oven to 210° C / 425° F
Prep. time: 25 minutes
Resting time for the batter: 2 hours
Cooking time: 25 minutes

"Ficelle picarde" is a very recent dish in regional gastronomy. It's a thin savory crêpe rolled around a slice of ham containing finely chopped mushrooms (duxelles). Then everything is gratinéed in a cream sauce. 

Adding a few drops of lemon juice to the mushroom duxelles helps them exude their liquid more quickly; remember to add a pinch of salt as well to bring out the water. The lemon also helps keep the mushrooms from darkening. But above all, taste the duxelles and adjust the seasoning so that it's strongly flavored, even a bit overseasoned, so that it will give flavor to the ficelles.

Adding melted butter to the crêpe batter helps prevent the crêpes from sticking to the pan. Be sure to cool the crêpes and duxelles completely before proceeding, since the hot and cold don't make for a good mix.

Preparing the duxelles

1. Sweat the shallots in butter.
2. Add the minced mushrooms, lemon juice, salt and pepper; sauté over high heat for about 2 minutes until the mushrooms have released their liquid; continue cooking 2 minutes longer over medium heat.
3. Add 50 ml (3 tbsp.) cream to the mushroom duxelles. Let rest for about 2 hours.

Making the crêpes

1. Combine all the ingredients. 
2. Make the crêpes (12) in a small crêpe pan or small non-stick skillet. The crêpes should be lightly browned on both sides.
3. Let the crêpes rest for about 2 hours. 

Finishing

1. Lay the crêpes on a work surface; on each, place 1/2 slice of ham and 1-2 tbsp. of mushroom duxelles.
2. Roll each crêpe up tightly. 
3. Take 6 individual gratiné dishes and place a little cream in the bottom of each, followed by two ficelles (crêpes), being sure to place the rolled edge of the crêpe on the bottom to keep it from opening up when cooked.  
4. Cover with cream, sprinkle with gruyère and place under the broiler for about 5 minutes until nicely browned. 
5. Finish by placing in a 220° C (425° F) oven for 5 minutes longer. 
6. The top should be browned and the cream bubbling. It's ready! 

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Photo: Sam Bellet. Collaboration: CRT Picardie
 

A red St-Nicolas de Bourgueil, Brouilly or Juliénas