• Gilles GB

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

  • 30 eggs,

  • 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,

  • Olive oil,

  • Peanut oil,

  • Salt pepper

Preparation



  • Cut the peppers into small as soon as possible,

  • Fry in peanut oil for 10 minutes,

  • Reserve,





  • 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,

  • Reserve,


  • Wash the spinach,

  • Hull the beans,

  • Cut the beans into small pieces,

  • Blanch 5 minutes separately,

  • Mix the spinach,

  • Reserve,


Red omelet

  • Make three peanut oil omelets with peppers and 3 eggs each,

  • Flavor with basil,

  • Salt, pepper,

  • The omelets must be flat and half cooked,

  • Reserve,

White omelet

  • Proceed in the same way with the zucchini, mushroom, onion, eggplant mixture,

  • Reserve,

Green omelet

  • Proceed in the same way with the bean, spinach mixture,

  • Reserve,


Cooking

  • 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,

Presentation

  • Unmold cold,

  • 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.




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