Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
Pancake Day try something different ‘Ficelles Picardes’
Ficelles Picardes -Delicieux!
On Pancake Day orShrove
TuesdayI love to cook this fabulous recipe my French friend, Francoise gave me some years ago when I
lived in France. Francoise comes from Amiens in the Picardy area of northern
France and this is a traditional recipe from that area. The pancakes or crepes,
make a savoury dish called ‘Ficelles Picardes’– which translates as ‘Picardy
strings’. I use Grandma’s recipe for the pancakes which always works
The pancakes, together with a slice of ham are stuffed with mushrooms,
then covered with crème fraiche, sprinkled with Gruyere cheese and cooked in a
casserole dish in the oven until they are crisp and bubbling. Superbe!
For the pancakes :
125g plain flour
1 pinch salt
275ml ( approx ½ pint) milk
Melted butter or oil for frying
To make the batter, place the flour, salt and eggs in a basin and
mix well. Add enough milk to make a thin batter. Then leave to stand. Then make
about 8 individual small pancakes. Heat the butter or oil in a small frying pan
until very hot. Pour enough batter to cover the base. Cook each side in turn.
Leave the pancakes to cool and prepare the mushroom mixture.
2 shallots (finely chopped)
1 tbsp chopped parsley
1 Lemon - juice
8 slices ham 6-8 mushrooms
Salt and pepper
3 dsps crème fraiche
Gruyere cheese (grated)
A little butter
Fry the chopped mushrooms in butter and lemon juice, add the
shallot, parsley and salt and pepper and cook for 5 minutes. Add 1 dsp of cream
fraiche. Place a slice of the ham on each pancake and then some of the
mushroom mixture. Roll up each pancake and arrange together in a heat proof
Pour the crème fraiche into the frying pan with a little butter to
warm through. Now pour it over the pancakes and sprinkle with grated
Gruyere cheese. Brown lightly, either under the grill or on the top shelf of a
hot oven. The pancakes can be made and stuffed in advance then finished off
with the crème fraiche and cheese before serving.
For more Pancake recipes take at look at some traditionalPancakesI found in an old newspaper cutting in
Grandma’s collection in the Recipes page. Whether you're enjoying savoury pancakes or traditional pancakes with orange juice, have a
great time flippin' pancakes on Mardi Gras/Shrove Tuesday.