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!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
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
Mediterranean Fish with a Vegetable Tian a Provencal Dish
May 15, 2015
This easy-to-make savoury dish combines some of the best local ingredients from Provence into a single dish. Gilles at Provence Gourmet brings Perfectly Provence readers his recipe for Mediterranean fish accompanied by a classic Provencal vegetable tian. A main course that is simple to prepare along with and a vegetable side dish. More Seafood …
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
Savoury Olive Cake Appetizer
April 6, 2016
Today we’re sharing with you a delicious recipe made of Provençal ingredients that will be perfect for your aperitif along with a glass of Rosé (or 2!). Here is a recipe for a savoury olive cake or bread, that can be eaten on its own or even replace the bread for your dinner.…
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.…
No Comment