Ham and mushroom gratin crêpe (Ficelle picarde)

1. Whisk the crêpe batter smooth from the flour, the eggs and part of the milk, rest it, then cook thin crêpes.

2. For the filling, fry the sliced mushrooms in a little butter until their liquid has cooked away, then season with salt and pepper.

3. For the béchamel, melt the remaining butter, stir in a little flour, pour in the remaining milk and the cream and cook until thick.

4. Stir half the béchamel into the mushrooms; lay a slice of ham on each crêpe, spoon on the mushroom filling and roll them up.

5. Lay the rolls in a buttered dish, spoon over the remaining béchamel and scatter with grated gruyère.

6. Bake in a 200 °C oven for about 15-18 minutes until the top is golden and bubbling.

Tip: The classic stuffed crêpe of Picardy – savoury, buttery and filling. Roll the filling while warm so the béchamel coats it well. A fresh salad makes it a light main course.