Ficelle Picarde (savory crêpe)

Prepare a mushroom duxelles:
Peel and slice 2 shallots.
Clean 250 g button mushrooms and cut them into small cubes.
Brown shallots and mushrooms in a pan with 10 g of butter.
Season with pepper and a little salt.

Grate 150 g of Comté cheese.
Preheat the oven to 200 °C / 400 °F.

Meanwhile, prepare the béchamel sauce:
Carefully heat 40 cl of whole milk.
Melt 40 g of butter in a saucepan.
Add 3 tablespoons of flour, stirring with a whisk.
Put back on medium heat and pour in the hot milk in small quantities, while beating (until the preparation thickens).
Adjust the amount of milk to the desired consistency.
Add 50 g of Comté cheese and stir.

Cut out 4 slices of white ham.

Prepare each ficelle:
Butter a baking dish with 10 g of butter (or 4 individuals ones).
Spread each of the 4 pancakes.
Spread a thin layer of béchamel sauce on top.
Place the slice of ham on top.
Spread the duxelles on top.
Roll up the crêpe and place it in the gratin dish.
Cover with the remaining béchamel sauce and sprinkle with the
the remaining grated cheese.

Bake for 10 min,
then serve hot.

This dish would have been invented by Marcel Lefèvre and Louis Pollenne, restaurant owners in Amiens. It is similar to endives with ham, or Northern France classic.
This version replaces crème fraiche with a béchamel sauce.
Other mushrooms are possible, including in season some truffles, white or black. Home made unsweetened crêpes are of course better (see our recipe).