Description
A comforting French dish that combines delicate savory crêpes with a creamy filling of mushrooms and ham.
Ingredients
Scale
- 4 to 6 thin savory crêpes (prepared in advance)
- 50g butter
- 1 finely chopped shallot
- 200g mushrooms, chopped
- 100ml crème fraîche
- Salt and pepper to taste
- Grated Emmental cheese for topping
Instructions
- Prepare the Duxelles: In a pan, melt the butter. Add the finely chopped shallot and sauté.
- Incorporate the chopped mushrooms. Cook until the water evaporates, about 10 minutes.
- Remove from heat and mix in the diced ham and 100ml of crème fraîche. Season with salt and pepper.
- Take a crêpe, place 2 to 3 tablespoons of filling in the center. Roll it tightly, making sure to encase the filling.
- Place the rolled crêpe in a baking dish with the seam side down.
- Preheat your oven to 200°C (392°F). Butter a baking dish generously before placing in the ficelles.
- Cover them with the remaining thick crème fraîche and sprinkle with grated Emmental cheese.
- Bake in the oven until the cheese is golden and bubbly.
Notes
Do not overfill the crêpes to prevent tearing. A pinch of nutmeg adds warmth to the sauce. Use thick crème fraîche for a creamy texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
Keywords: Ficelle Picarde, French cuisine, savory crêpes