Ficelles Picardes crepes

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8 oz muchrooms
3 oz unsalted butter
pinch of grated nutmeg
scant 1/2 cup all-purpose flour, sifted
1 1/4 cups milk
2 tablespoons sour cream
1 cup grated gruyere cheese
10 slices cooked ham
salt and pepper

Clean the mushrooms and slice finely. Melt 2 tablespoons of the butter in a pan over medium heat, add the mushrooms and toss until cooked. Season with salt, pepper and a pinch of grated nutmeg.
To make the bechamel sauce , melt 2 tablespoons of butter in a small pan, add the flour and mix thoroughly. Cook on a low heat for 1 or 2minutes and pour all the milk into the mixture in one go .
Whisk vigorously and continuously until the sauce thckens and becomes smooth and velvety. Cook gently for a minute or two.
Add the mushrooms and cook for a further minute. Remove from the heat and add the sour cream and grated cheese.
Season with salt and pepper.
Preheat the oven to 350F.
Place a slice of ham on each crepe and cover with a layer of the mushrooms sauce.
Roll up the crepes and align tightly in a greased ovenproof dish.
Dot with the remaining butter and cool in the oven for 20 minutes until golden brown.
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