Savory Stuffed Crêpes à la Ficelle Picarde

 

Before I even knew what was happening, the words, “Stay for lunch?” came tumbling out of my mouth. I knew as I was saying them that it was a big mistake, but somehow I couldn’t stop myself. It’s for reasons like this, when I absolutely take leave of my senses, that I keep Melissa's premade crêpes on hand.

 

I remembered I didn’t have every traditional ingredient on hand, but with a few smart swaps, I pulled off these ham and mushroom crêpes beautifully.

Start to finish? Just 30 minutes. You have to stay organized and move steadily, but it’s totally doable—and it looks (and tastes) impressive. My friend was probably expecting a basic grilled cheese; instead, I set down these elegant rolls alongside a crisp romaine salad with vinaigrette. The look on her face? Priceless. 

The best part about crêpe-based recipes like this? They’re versatile for any time of day—breakfast, you bet. Brunch, naturally. Lunch, of course. Dinner, you betcha, and they even work for dessert.

Because I was hurriedly making this lunch for a friend and I, I did not have time to photograph it properly, so what you see here is courtesy of ChatGPT. Honestly, this is exactly how it looked when I served it.

Here’s how I made my quick version for two.

Ficelle Picarde (Quick Ham & Mushroom Stuffed Crêpes)

 For the mushroom filling:

8 oz. crimini mushrooms, chopped

4 scallions, chopped (plus extra scallions for garnish)

2 T. extra virgin olive oil

⅔ c. Chardonnay

Salt, to taste

 For assembling:

6 Melissa’s Ready-to-Use Crêpes

6 thin slices good-quality ham

1 c. shredded Gruyère

1½ c. béchamel sauce (recipe below)

For the béchamel sauce:

2 c. gently warmed half ‘n half

2 T. butter

2 T. flour

Gratings of fresh nutmeg

Generous pinch of salt

 Generous pinch of white pepper

Prepare the mushroom filling: Heat the olive oil in a skillet over medium heat. Sauté the chopped scallions for 1 minute until softened. Add the mushrooms, stir well, and cook until they release their liquid. Pour in the white wine, season with salt, and simmer until the alcohol evaporates and the mixture thickens slightly (about 5–7 minutes). Remove from heat and let cool a bit.

 While the mushrooms are cooking, make the béchamel sauce. Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux (don’t let it brown). Gradually add the warmed half ‘n half a little at a time, whisking vigorously until smooth and lump-free after each addition. Once all milk is incorporated, season with salt, white pepper, and nutmeg. Simmer gently for about 10 minutes, stirring often, until thickened. Set aside.

 Well, the béchamel is cooking, preheat your broiler to 355°F. Mix 2 T. of the béchamel into the cooled mushroom mixture for extra creaminess.

 Lay out each crêpe. Place a slice of ham in the center, then spoon about 1/6 of the mushroom mixture on top. Roll up tightly and place seam-side down in a greased baking dish.

 Spoon the remaining béchamel generously over the rolls. Sprinkle evenly with shredded Gruyère. Broil for 8–10 minutes, or until the cheese is melted, golden, and bubbly.

 Garnish with chopped scallions if desired. Enjoy hot with a simple green salad dressed in vinaigrette.

 Notes: Premade crêpes make this lightning-fast, but homemade work too. The dish reheats well if you have leftovers (though there probably won’t be any!). This is comfort food with a touch of elegance—perfect for turning an awkward moment into a memorable meal. Bon appétit! 

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