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Ficelles Picardes

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Adjust Servings:
Pancakes :
250 g flour
1/2 ltr milk
3 Eggs
1 pinch of salt
Duxelles :
500 g fresh mushrooms
1 shallots
20 g Butter
2 tbsp thick cream
Béchamel sauce :
40 g flour
40 g Butter
1/2 ltr milk
nuts of nutmeg
Mounting and miscellaneous
10 slices of ham from Paris
salt and pepper
grated gruyere

Ficelles Picardes

  • Non Veg
  • 1 hr 20 mins
  • Serves 4
  • Easy


  • Pancakes :

  • Duxelles :

  • Béchamel sauce :

How to Make Ficelles Picardes


  • Make the pancake dough by blending the eggs with flour. Then add the milk, stirring continually to avoid bulges/lumps.
  • Spice the dough with a pinch of salt. If lumps persist, pass the mixture through soup blender.
  • Let the dough rest for an hour in a salad bowl that is covered with a cloth.
  • Rinse the mushrooms completely and then chop down in your blender. 
  • In the chopped shallot butter, add the chopped mushrooms.
  • Flavor the mixture with salt and pepper and let cook over medium heat. Stirring occasionally so that the mushrooms release all their water.
  • When the duxelles is cooked, include the thick cream and adjust the flavor if needed.
  • Cook the pancakes until lightly brown.


  • Over low heat, melt the butter making sure it does not change the color.
  • Include the flour and whisk until you get a smooth paste.
  • Include cold milk and cook slightly. Stir constantly until the mixture condenses. 
  • When the béchamel sauce is smooth, flavor with salt, pepper, and grated nutmeg on it.  


  • Dispense a pancake and put into it a slice of ham.
  • Arrange in a form similar to that of a pudding of the mushroom duxelles.
  • Roll the strings Picardes gradually, without pushing too much so that the stuffing does not dribble.
  • Organize the strings in a baking dish.
  • Addbéchamel on the top and dust with grated cheese. Next, bake it in the oven.

Note: The strings can even be made in advance to be baked in the end.


Ficelle picarde ("Picardy string") is a dish of Picardy, northern France, comprising of a flavorful pancake loaded down with cheddar, mushrooms, and ham.

Though now considered a true Picardy dish, its roots seem to be in Amiens' l'hôtel du Commerce where a culinary specialist created it in 1950. However, a few legends still claim that the dish started in the period of Louis XIV.

Sage Leon

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