Crespeou a Classic Provencal Recipe for Picnics
Ginger and Nutmeg · Lunchtime Meals · Provencal Recipes · TasteCrespeou (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
Ingredients
- 16 large eggs
- 2 cups tomato sauce Fresh or Canned
- 2 cups zucchini (courgette) shredded
- 1 1/2 cups black olive tapenade
- 2 cans cod (brandade, in French) 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
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
August Events in ProvenceNext Post
Côte d’Azur Homecoming for a PoodleRelated Provence Articles
Olive Tapenade Crusted Cod and Rosé Braised Fennel
August 26, 2020
This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel, and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost-too-beautiful-to-eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter lunch menu that Gemma created for the Mirabeau Team, …
Life is a Bowl of Cherries a Recipe for Clafoutis from Provence
May 1, 2018
A clafoutis with eggs and seasonal cherries is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.…
Olive Picking at Mas D’Augustine near Uzes
January 20, 2017
It’s olive time at Mas d’Augustine. I’ve just been for my morning stroll around the gardens, checking what needs to be done today, as even in the winter there is always so much to do to ensure we have a beautiful garden ready for our guests next year. I’ve decided that the olives are ready for …
Mimosa Deviled Eggs an Appetizer for Spring in Provence
May 10, 2019
Oeufs Mimosa (Mimosa Eggs) years ago in Marseille when my cousin placed a large, resplendent platter of Oeufs Mimosa on the dining table. The traditional recipe is unbelievably simple: …
No Comment