Ficelle Picarde: Savory Ham & Mushroom Crêpes with Béchamel Sauce

Ficelle Picarde is a comforting French classic from the Picardy region, featuring delicate crêpes stuffed with savory ham, sautéed mushrooms, and cheese, all smothered in a creamy béchamel sauce and baked to golden perfection. This cheesy, hearty dish is ideal for cozy dinners or special occasions, paired with a crisp salad or a glass of white wine.

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Ingredients

For the Crêpes

• 8 large crêpes (store-bought or homemade, see tip below)
• Homemade Crêpe Batter (if making from scratch):
• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1 cup (250ml) milk
• Pinch of salt
• 1 tbsp melted butter (for cooking)

For the Filling

• 200g (7 oz) ham, diced
• 200g (7 oz) mushrooms (Paris or cremini), sliced
• 200g (7 oz) Gruyère or Emmental cheese, grated
• 1 clove garlic, minced (optional)
• 1 tbsp butter or olive oil (for sautéing)
• Salt and black pepper, to taste

For the Béchamel Sauce

• 50g (3.5 tbsp) unsalted butter
• 50g (⅓ cup) all-purpose flour
• 500ml (2 cups) whole milk
• Pinch of nutmeg (optional)
• Salt and black pepper, to taste

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Instructions

Step 1: Prepare the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour and cook, whisking constantly, for 2 minutes to form a smooth roux.
3. Gradually pour in the milk, whisking to prevent lumps, and cook until the sauce thickens (about 5 minutes).
4. Season with salt, pepper, and a pinch of nutmeg (if using). Set aside.

Step 2: Cook the Mushrooms

1. Heat 1 tbsp butter or olive oil in a skillet over medium heat.
2. Add sliced mushrooms and minced garlic (if using). Sauté until golden and all moisture has evaporated, about 5–7 minutes.
3. Season with salt and pepper, then remove from heat and let cool slightly.

Step 3: Prepare the Crêpes (if making from scratch)

1. In a bowl, whisk together flour, eggs, milk, and a pinch of salt until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with butter.
3. Pour about ¼ cup of batter into the pan, swirling to form a thin crêpe. Cook for 1–2 minutes per side until golden. Repeat to make 8 crêpes.

Step 4: Fill the Crêpes

1. Lay each crêpe flat on a clean surface.
2. Add a portion of diced ham, grated cheese, and sautéed mushrooms to the center.
3. Roll each crêpe tightly into a cylinder.

Step 5: Assemble the Dish

1. Preheat your oven to 180°C (350°F).
2. Place the rolled crêpes seam-side down in a greased baking dish.
3. Pour the béchamel sauce evenly over the crêpes.
4. Sprinkle the remaining grated cheese on top.

Step 6: Bake

1. Bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 7: Serve

1. Let the crêpes rest for a few minutes before serving.
2. Serve warm with a fresh green salad for a balanced meal.

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Serving Suggestions

• Pairings: Enjoy with a side of mixed greens, roasted vegetables, or crusty French bread.
• Wine Match: A dry white wine like Chardonnay or Sauvignon Blanc complements the rich, cheesy flavors.
• Garnish: Sprinkle with fresh parsley or chives for a pop of color.

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Tips for Success

• Customize the Filling: Add caramelized onions, spinach, or swap cheeses (like mozzarella or cheddar) for variety.
• Make Ahead: Assemble the crêpes and refrigerate for up to a day before baking.
• Crêpe Tip: If using store-bought crêpes, warm them slightly to make rolling easier.
• Storage: Leftovers can be refrigerated for 2–3 days and reheated in the oven at 160°C (320°F).

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Why You’ll Love This Recipe

Ficelle Picarde is the ultimate comfort food, combining delicate crêpes with a savory ham-mushroom filling and a luscious béchamel sauce. It’s versatile, make-ahead friendly, and perfect for impressing guests or treating yourself to a taste of France. This dish is sure to become a favorite for cozy nights in!

Share your Ficelle Picarde creations on X or explore more French-inspired recipes on our blog. Bon appétit!

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Serves 4. Prep time: 20 minutes. Cook time: 30 minutes. Total time: 50 minutes.