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"Ficelle Picarde" (Picardy Crêpe )

Creme brulee

The crêpe is not a very recent invention ... Following various research, historians have shown that the origin of the crêpe dates back to 7000 years before Christ! At that time, we did not say crepe yet. It looked more like a big thick pancake. This cake was made with a kind of pasty mixture, obtained by crushing various cereals and added to water. At the time, a very hot flat stone served as a "pan".


The crêpe, or pancake, appeared in Brittany in the 13th century following the cultivation of buckwheat brought back from crusades in Asia. First buckwheat, it has at the beginning of our century been transformed to give the crêpe that we know today, thanks to the arrival of white wheat flour.


The candlemas, 40 days after Christmas, is celebrated on February 2nd. This religious day corresponds among Christians to the presentation of Jesus at the temple and the purification of the Virgin Mary. At the presentation of Jesus, there was a procession during which candles were lit. The candlemas, of the word "candela", thus became the festival of candles.

It seems that the pope "Gelasius I" comforted the pilgrims of Rome with crêpe, symbol of the sun and abundant harvests.


The elders will tell you that you have to pop the crêpe with a coin in your hand to ensure prosperity all year long.

The children will tell you that the candlemas is the crêpe party!



The Michelin-starred Chef Ducasse introduces us to the Picard Ficelle, Picardy specialty

Ingredients (Serve 4)

Realisation of crêpe batter

150 g of milk

25 g standard grade flour

50 g high grade flour

1 egg

15 g of brown butter


Preparation of mushroom duxelles

250 g shallots

300 g of white mushrooms

50 g of butter

50 ml of white wine

Salt pepper

Finishing and Presentation

100 g grated emmental cheese

4 slices of ham

250 ml of crème fraiche


- In a bowl, pour the two flours and a pinch of fine salt and mix with a whisk.

- Add the eggs and mix.

- Then gradually pour the milk and whisk more and more vigorously when the dough thickens to chase possible lumps.

- Mix until the flours are well incorporated, then pour the melted brown butter and mix well.

- Keep cool for 30 minutes to let the batter rest before use.

- Peel and thinly slice the shallots.

- Clean the mushrooms and chop them finely.

- Heat a frying pan with the butter and sweat the shallots. Let stew for 20 minutes on low heat.

- Season with salt.

- Pour the white wine and add the mushrooms.

- Season with salt and pepper and continue cooking for 20 minutes.

- Heat a non-stick crepe pan.  Using an oil soaked paper towel, coat the surface of the pan and pour a scoop of batter.

- Cook over medium heat for 2 to 3 minutes, then return the crêpe and finish cooking on the other side.

- Reserve on a plate. Make 7 other crêpe in the same way.

- Preheat the oven to 180 ° C

- Butter a dish that's going in the oven.

- In the middle of each pancake, place half a slice of ham and add a large tablespoon of mushrooms duxelles.

- Roll the pancakes and arrange them in a dish.

- Cover the crêpes with crème fraiche.

- Season with salt and pepper, then sprinkle with grated emmental cheese.

- Bake for 10 minutes until the cheese is browned.

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