Rolled Picardy crêpes recipe

Rolled Picardy Crepes recipe — Photo credit: © Clay McLachlan

Picardy pancakes, ficelle Picarde, crêpes Picardie – they go by several names, invented in the 1950’s in Amiens, northern France by chef Marcel Lefèvre. This tasty rolled Picardy crêpes recipe – crispy ham and cheese pancakes with a rich Bechamel sauce – is easy to make and utterly delicious! It makes for a great light meal with a salad or add chips for more oomph!

Preparation: 1 hour
Cooking: 1 hour

INGREDIENTS – serves 8

3 ½ tablespoons (50 g) butter plus 1 ½ tablespoons (20 g) to butter crepes before filling
¾ lb. (350 g) button mushrooms
1 shallot (50 g)
1 onion (80 g)
1 ½ tablespoons (20 g) parsley, chopped
½ lb. (250 g) ham
4 oz. (120 g) grated Gruyère cheese
Salt, freshly ground pepper

Crêpe batter

2 ¾ cups (250 g) cake or all-purpose flour
3 eggs
2 cups (500 ml) low-fat (semi-skimmed) milk, room temperature
5 ½ tablespoons (80 g) butter
10 sprigs of chives, snipped
1 pinch of salt
Oil for the skillet

Béchamel sauce

4 tablespoons (60 g) butter

⅔ cup (60 g) flour
4 cups (1 litre) milk
A little grated nutmeg
Salt, freshly ground pepper

Prepare the crêpe batter.

Sift the flour and salt into a mixing bowl. Crack the eggs one by one into the mixture and whisk briskly with a little of the milk.

Incorporate the remaining milk, beating energetically until the batter is smooth and fluid. Strain through a fine-mesh sieve. Melt the butter until it browns to a hazelnut color. Mix it into the batter with the snipped chives and chill for about 30 minutes. Heat a skillet over high heat. Drizzle a little oil in and cook the crêpes one by one, turning them when they begin to brown at the edges.

Prepare the mushroom duxelles.

Chop the button mushrooms, the shallots, and the onion. Melt the 3 ½ tablespoons of butter and sweat the chopped shallot and onion. Add the button mushrooms and cook, lid off, until all the liquid has evaporated. Season with salt and pepper and add the chopped parsley. Finely dice the ham.

Prepare the Bechamel sauce

Prepare the béchamel sauce using the butter and flour to make a white roux. Add 2 cups (500 ml) milk and the grated nutmeg. Bring the mixture to boil over high heat, whisking constantly. Pour in the remaining milk, bring to a boil again, and season. Transfer to a bowl and cover with plastic wrap flush with the surface. This will prevent a skin from forming.

Preheat the oven to 425°F (220°C).

Place the mushroom preparation, the diced ham, and a little of the béchamel sauce in a mixing bowl and combine. Adjust the seasoning. Spread the crêpes out and butter them with the remaining butter. Fill them with the mushroom and ham mixture and roll up. Arrange them in a shallow ovenproof dish. Pour over the béchamel sauce and scatter the grated cheese on top. Bake for 15–20 minutes.