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Crespeou a Classic Provencal Recipe for Picnics

Name: Crespeou Provencal Picnic Fare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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 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

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Dish

Cuisine Provencal

Servings people

Ingredients

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

Instructions

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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Tags:Eggs,Olives,Picnic

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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Crespeou a Classic Provencal Recipe for Picnics