As the golden edges of the crêpes crisp up in the oven, a delightful aroma fills the kitchen, promising a savory treat. This recipe features Picard String, a comforting dish of thin crêpes filled with a mixture of mushrooms, ham, and creamy goodness. It takes about an hour from start to finish, and the combination of rich flavors makes it a standout choice for any meal.
This recipe is perfect for anyone wanting to impress family or friends with a delicious homemade dish. It’s ideal for a cozy dinner or even a festive gathering. You can prepare the crêpes ahead of time and store them in the refrigerator until you’re ready to finish the dish.
Why You’ll Love This Recipe
- The crêpes offer a delicate texture that complements the filling.
- It’s a delicious blend of savory and creamy flavors in every bite.
- A make-ahead option makes it convenient for busy cooks.
- The gratin cheese topping yields a beautifully bubbly finish.
What You’ll Need
Gather the following ingredients to create an irresistible Picard String:
For the Crêpes
- 150 g flour
- 3 eggs
- 500 ml milk
- 30 g butter, melted
- 1 pinch salt
For the Filling
- 4 slices cooked ham
- 300 g mushrooms, finely chopped
- 2 shallots, chopped
- 40 g butter
For Topping
- 250 ml crème fraîche
- 80 g grated cheese
- salt, to taste
- pepper, to taste
Note: Use any melted butter for a rich flavor.
Substitutions & Swaps
- Use whole wheat flour for a healthier option.
- Swap ham for turkey for a lighter dish.
- Use low-fat crème fraîche to reduce calories.
- Any cheese can replace grated cheese for different flavors.
How to Make It
Create this delightful dish in just a few simple steps.
Mix the batter
Combine the flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let the mixture rest for 20 minutes.
Cook the crêpes
Cook thin crêpes in a lightly greased skillet over medium heat, cooking each side until golden. Set aside after cooking.
Sauté the filling
Sauté the chopped shallots in butter until softened, then add the finely chopped mushrooms and cook until the moisture evaporates. Season with salt and pepper.
Combine with crème fraîche
Stir in half of the crème fraîche into the mushroom mixture and blend well.
Assemble the crêpes
Fill each crêpe with the ham and mushroom mixture, then roll them up tightly. Lay them in a baking dish seam-side down.
Add the topping
Pour the remaining crème fraîche over the rolled crêpes and sprinkle grated cheese on top.
Bake the dish
Bake in a preheated oven at 200°C (392°F) until the top is bubbly and golden brown. Serve hot.
How to Store It
Fridge: 3 days in an airtight container.
Freezer: Yes, for up to one month.
Reheat: In the oven at 180°C (350°F) for 15 minutes.
Tips for Best Results
- Ensure the crêpe batter is well-mixed for a smooth consistency.
- Let the crêpes cool slightly before filling to avoid sogginess.
- Adjust seasoning in the mushroom filling to your taste preference.
Serving Suggestions
- Serve with a crisp green salad for a light meal.
- Pair with a glass of white wine for an elegant touch.
- Great for brunch alongside fresh fruit and coffee.
