Picarde string
- 4 pers
- 30 min preparation time
- 10 min cooking time
Ingredients
Gourmet tip
Add a pinch of grated nutmeg or white pepper to the mushroom filling to delicately enhance the cream and bring out the character of the ficelle picarde.
Preparation
- Make a savory crêpe batter according to the classic recipe. Cook the crêpes in a hot pan until lightly browned. Set aside 4 crêpes.
- Clean the mushrooms and slice them thinly. Peel and mince the shallots.
- Melt a knob of butter in a frying pan. Sauté the shallots until they become translucent. Add the mushrooms and cook over high heat for a few minutes.
- Continue cooking over low heat until all the water has evaporated. Season with salt and pepper. Add the lemon juice, then stir in the heavy cream (and liquid cream, if using). Simmer for 5 to 10 minutes over low heat until the mixture is smooth and creamy.
- Preheat the oven to 200°C (gas mark 5–6).
- Place a crepe flat on a plate. Place a slice of ham in the center. Spread a quarter of the mushroom filling lengthwise across the crepe.
- Roll the crepe tightly to form a rope. Place the rope in a buttered baking dish, seam side down. Repeat with the remaining crepes.
- Lightly coat the strings with the remaining cream if necessary. Sprinkle with grated Gruyère cheese.
- Bake for 10 minutes, until the cheese is melted and lightly browned.
