Ginger and Nutmeg have had lots of visitors in Provence this year. Nutmeg likes to think that her blog posts planted the “seed” that enticed them all to book their plane tickets. In reality, her friends are well travelled and do not need her help to convince them that Provence is exceptional in the summer.
G&N love all the foreign visitors, it is a marvellous chance to show off the region, discover some new towns and introduce new friends to old ones. One such occasion happened last week at a cooking class with Nutmeg’s talented friends Ghyslaine and Jacques. You can read last year’s post here.
The menu was as follows (with a few photos):
- Fleurs de courgette croustillantes – Zucchini Flower Tempura
- Crespeou – Layered Omelette Cake
- Tarte fine aux abricots – Apricot Tart
Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This is a traditional Provencal recipe, which is often found in picnic hampers and at potluck parties. The dish can be prepared in advance and served hot or cold. It is versatile as it can be adjusted to suit preferences and seasons.
Enjoy the recipe!
- 16 Large Eggs
- 2 Cups Tomato Sauce, fresh or canned
- 2 Cups Shredded Zucchini
- 1½ Cups Black Olive Tapenade
- 2 Cans Brandade (cod), you can use tuna if you prefer
- 6 Large Tomatoes
- Salt and Pepper, to taste
- 3-4 Tablespoons Olive Oil
- A few Basil Leaves
- 1 Small Onion
- 1-2 Cloves Garlic
- Preheat your oven to 310F (160C)
- First prepare the layers individually
- Prepare your tomato sauce in advance (see below) and blend or use good quality canned
- 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
- Working one colour (or layer) at a time
- Lightly oil a shallow frying pan and turn on medium-high
- Lightly oil a glass baking dish
- Put a layer of parchment paper on 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
- Repeat the same sequence for the tapenade
- Repeat the same sequence for the 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
- To prepare the 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
- Chop the tomatoes in two and remove the seeds
- Cut tomatoes in 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 31. Add the tomatoes and allow to cook
- Add basil
- Add salt and pepper
- Serve as an accompaniment to the crespeou
The meal was delicious and fun to prepare. Thanks again to Ghyslaine and Jacques you can contact them here.
Food Travel Tags:
Cooking Classes in Provence, Crespeou, Provencal Food, Provencal Traditions, Travel in France
