The Somme tourist board

The ficelle picarde!

Pancakes: blend the following ingredients in a bowl: 125 g of flour, 2 eggs, 3 g of salt, then 25 cl of milk, little by little, whisking continuously. Set aside for 2 hours.

Chop 30 g of onions and fry in butter. Sprinkle with flour.

Add 25 cl of hot milk to the roux, stirring continuously. Season with salt, pepper and nutmeg. Cook for 15 minutes. Add 40 cl of double cream and strain through conical strainer.

Trim, wash and chop 500 g of mushrooms. Cook in 60 g of butter, until all the water they produce has evaporated. Add 150 g of diced ham and 3 soup spoons of the sauce.

Cook the pancakes in butter. Garnish them with the filling and roll them up like cigars.

Arrange the pancakes in a buttered gratin dish. Coat with sauce, sprinkle with Gruyere (125 g) and put in the oven to brown.

(Note: alternatively, you can put thin slices of ham instead of cubes on each pancake, then spread on the filling before rolling them up).