CREPES WITH HAM AND MUSHROOMS 

FICELLES PICARDES

 

 

This regional recipe is originated from Picardie, situated in the Northern France. Drink some brut apple cider from Normandy to enjoy your crepes!

 

 

Crepe batter (made the day before or a few hours in advance)

See recipe on the website

Serving 6

 

For the filling:

 

8 oz white whole mushrooms, diced

6 slices of ham

4 ¼ oz of shredded Gruyere

¾ cup of heavy cream

2 shallots, minced

2 tsp of fresh lemon juice

1 tbsp of unsalted butter + 1 tsp for the baking dish

Salt and pepper

 

In a medium frying pan, melt the butter over medium heat and cook the shallots until golden.  Add the mushrooms and lemon juice. Cook until the mushrooms are out of their water. Add ¼ cup of heavy cream, salt and pepper and set aside for 2 hours.

Make the crepes, using a 10 inch crepe pan or frying pan. Melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side. Cover the crepes with aluminum foil and set aside for 2 hours.

Preheat the oven to 430 F.

Take each crepe and add ½ slice of ham and 1 to 2 tbsp of mushrooms cream.

Roll each crepe.

Grease an oven proof dish with a tsp of butter. Add the rolled crepes. Top with ½ cup of heavy cream and spread the Gruyere cheese.

Put the dish in the oven for 5 minutes. Turn the broiler on high and cook the crepes for 5 more minutes or until the cheese and cream are bubbly. And voila, it’s ready!

 

Bon Appétit!