Ficelle Picarde Ingredients ( 12 crepes) 180g – flour 6 slices of cooked ham 250g – button mushrooms 3 shallots 100g – butter 3 eggs, 2 egg yolks 75cl – milk 25cl – creme fraiche 75g – grated emmental cheese 1 pinch of nutmeg Salt and pepper
1.Prepare the pastry for the crepes with 150g of flour, one whole egg and 1 egg yolk 2.Wash the mushrooms and cut finely. 3. Peel and chop the shallots and soften them in 150 g of butter. Add the nutmeg, salt and pepper and cook for 20 minutes.
4. Make a sauce with 30g of butter and 30g of flour. Leave to cool then mix in the milk and boil. 5. Add 10cl of creme fraiche and mix in the mushrooms.
6. Cover each crepe with the sauce. On top place a half slice of ham. Cover with the sauce. 7. Roll out the crepe in a buttered dish. Top with the rest of the creme fraiche.
8.Top with the rest of the creme fraiche. 10. Sprinkle with grated cheese 11. Put under the grill for 8 minutes.