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Crespeou a Classic Provencal Recipe for Picnics

Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This traditional Provencal recipe often appears from picnic hampers and at potluck parties. Prepared in advance serve the dish hot or cold. A versatile recipe that can be adjusted to suit preferences and seasons. This classic Provencal picnic recipe for Crespeou is easy to prepare and very impressive for any occasion.

Here is a summer picnic menu for some additional inspiration.

Crespeou Classic Provencal Recipe

Crespeou Provencal Picnic Fare

This dish is not complicated, despite the number of steps. You can use whatever ingredients you prefer in the layers. Serve with the tomato sauce and a green salad. Alternates for ingredients: roasted red pepper, mushrooms, ham, cheese, pesto - just make sure to choose one ingredient per layer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Provencal
Servings 8 people


  • 16 Large Eggs
  • 2 cups Tomato sauce Fresh or Canned
  • 2 cups Shredded Zucchini
  • 1 1/2 cups Black Olive Tapenade
  • 2 cans Brandade (Cod) You can use tuna if you prefer
  • Salt and Pepper to taste
  • 3-4 tbsp olive oil
  • basil leaves A few
  • 1 Small Onion
  • 1-2 cloves garlic


Prepare Layers

  • Prepare your tomato sauce in advance (see below) and blend or use good quality canned. Preheat your oven to 310 F (160 C)
  • Finely shred the zucchini and turn lightly in a pan with some olive oil for 3-4 minutes
  • Put the zucchini in a colander and allow to drain the liquid
  • In four separate bowls place the Tomato Sauce, Zucchini, Tapenade and Brandade. You will work each colour (or layer) at a time
  • Lightly oil a shallow frying pan and turn it on to medium-high. Lighly oil a glass baking dish and put a layer of parchment paper in the bottom of the dish.
  • Beat two eggs and add ½- 3/4 cup of tomato sauce, mix well
  • Turn the mixture into your pan and cook quickly to a very soft scrambled egg consistency. Pour the mixture into the glass dish and spread evenly in one layer
  • Repeat the same sequence for the zucchini, tapenade and brandade
  • One you have done one layer of each mixture start again with the tomato mixture and follow the same layering pattern - you will have a total of 8 layers
  • Once complete put a piece of parchment paper on the top, to avoid the dish from drying out. Put the casserole in the oven and bake for about 30 minutes - while it is cooking prepare tomato sauce for the side
  • The dish is ready when a test knife comes out clean. Loosen the edges and place a plate over the dish and flip over, it should slide out

Tomato Sauce

  • Lightly score the skin of 6 tomatoes, place in a bowl
  • Pour boiling water over top and rest for 1-2 minutes. Remove the skin, it should peel easily
  • Cut the tomatoes in two and remove the seeds
  • Chop tomatoes into big chunks
  • Finely chop the onion
  • Peel and crush the garlic
  • In a lightly oiled pan, cook the onion and garlic until soft, not brown. Add the tomatoes and allow to cook
  • Add the basil and salt and pepper
  • Serve the tomato sauce as an accompaniment to the crespeou
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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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