Authentic crespeou recipe (easy to make in less than 15 minutes). A typical Provençal omelet-based dish. As an appetizer or starter, you'll love this Mediterranean specialty!
Crespeou is a traditional Provençal dish, particularly popular in the south of France. It's a colorful, multi-layered omelet cake typical of the Provençal region, made with vegetables, herbs, and sometimes cheese or olives.
The word "crespeou" comes from "crêpe" in Provençal.
Crespeou is served in slices and is often eaten with a salad, or with a herb sauce (such as a pistou sauce or a green sauce) or even a fresh tomato coulis!
It is a dish that embodies the spirit of Provençal cuisine: simple, colorful and showcasing fresh, local produce.
Ingredients:
- 14 eggs (2 per omelet)
- 1 grilled pepper
- 1 onion
- 2 tablespoons of tapenade
- 2 tablespoons of pesto
- 2 tablespoons of sundried tomatoes
- 4 tablespoons of herbs (basil, parsley, etc.)
- Olive oil
- Salt and pepper
Instructions:
- Peel and chop the onion, fry it in a pan with a little olive oil, salt and pepper. Set aside.
- Cut the grilled pepper into small pieces and set aside.
- Wash and chop the herbs
- In several bowls, break 2 eggs per omelet. Season with salt and pepper and whisk.
- Place the tapenade in a first bowl and mix it with the eggs. Do the same with the other ingredients: pesto, peppers, etc.
- Pour a little olive oil into a very hot frying pan, add the first mixture. Cook the omelet gently. Slide the first omelet into a dish the same size as your omelets, such as a springform pan, and cook the remaining omelets.
- Layer your different omelets in the mold, cover with cling film and place a weight on top to compress the omelets.
- Layer your different omelets in the mold, cover with cling film and place a weight on top to compress the omelets.
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