Crespeou - Provencal omelet
A little jump in Provence for a traditional recipe, Crespeou.
Crespeou is a cake of omelets of herbs and vegetables, stacked in superimposed layers, which can be eaten cold, with or without a tomato coulis.
This recipe seems to be native to Avignon and Haut-Vaucluse (Piolenc, Orange), it consists of the layering of omelettes of different compositions and colors, to each cook their garnish of vegetables and herbs, flavors and colors to compose a beautiful cake, like pancakes, hence the name: lou crespeou.
For 5 people, you will need to meet
500 g of red peppers,
400 g spinach,
200 g zucchini,
200 g green beans,
150 g of mushrooms,
150 g onions,
150 g eggplant,
125 g of fresh cream,
1 bunch of basil,
Cut the peppers into small as soon as possible,
Fry in peanut oil for 10 minutes,
Cut the zucchini into small dice,
Wash the mushrooms,
Cut into strips,
Peel and mince the onions,
Cut the eggplant into thin slices,
Fry each vegetable separately for 5 minutes in peanut oil,
Wash the spinach,
Hull the beans,
Cut the beans into small pieces,
Blanch 5 minutes separately,
Mix the spinach,
Make three peanut oil omelets with peppers and 3 eggs each,
Flavor with basil,
The omelets must be flat and half cooked,
Proceed in the same way with the zucchini, mushroom, onion, eggplant mixture,
Proceed in the same way with the bean, spinach mixture,
Oil a terrine or a mold,
Superimpose the omelets by alternating colors,
Pour the remaining beaten eggs and the crème fraîche over it,
Bake at 120 ° C for 40 minutes,
Serve sliced with a drizzle of olive oil,
Decorate with basil, sliced tomatoes, finally everything that inspires you ....
Drizzle this pretty, colorful dish with a Coteaux d'Aix-en-Provence Rosé from Château Revelette or a Côtes du Roussillon Rosé Les Sorcières Rosé from Domaine Le Clos des Fées (every 2 at around € 10).
Good tasting if you get started on this pretty dish with Oc accents, see you soon for new items.