Ficelle picarde crip, famous in france

Ingredients for Ficelles Picardes
8 crepes (recipe below)
1 ¼ lb mushrooms
8 tablespoons (1 stick) butter
5 shallots
1 cup creme fraiche
½ cup white wine
8 oz. gruyere cheese, grated
8 slices of ham
Preparation of Ficelles Picardes
Finely chop mushrooms and shallots separately.
In a large hot skillet, melt the butter.
Add shallots and sauté for 5 minutes.
Add mushrooms and stir well.
Let the liquid evaporate as much as possible for at least 20 minutes .
At the end of cooking, add the white wine and continue to reduce until the liquid evaporates again.
Turn off the heat and add the sour cream while stirring.
Lay a crepe on a plate.
Place the slice of ham.
Pour 2-3 tablespoons of duxelles preparation and spread it over the surface of the ham.
Roll the crepe.
Place in an ovenproof baking dish.
Repeat with the other crepes and put them side by side in the dish.
Top with grated gruyere cheese and bake in an preheated oven at 400 F for 6-8 minutes until the cheese is melted and browning.
Serve hot.
Ingredients for Crepes
2 cups flour
4 eggs
2 cups milk
Butter
Preparation of Crepes
Beat eggs in a bowl.
Add the flour and continue beating.
Pour the milk gradually in order to obtain a liquid and thick paste without lumps.
In a skillet over medium heat, melt a small knob of butter.
Pour a ladleful of batter into the pan.
Lift the pan and quickly pour the batter over the entire surface.
After 2 minutes, flip the crepe and cook for another 1-2 minutes.
Repeat with the rest of the batter.