Crespeou Provencal Picnic Fare

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

Zucchini Flower Tempura

  • Crespeou – Layered Omelette Cake


  • Tarte fine aux abricots – Apricot Tart

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!


Crespeou Provencal Picnic Fare
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
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
  • 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
  1. Preheat your oven to 310F (160C)
  2. First prepare the layers individually
  3. Prepare your tomato sauce in advance (see below) and blend or use good quality canned
  4. Finely shred the zucchini and turn lightly in a pan with some olive oil for 3-4 minutes
  5. Put the zucchini in a colander and allow to drain the liquid
  6. In four separate bowls place the Tomato Sauce, Zucchini, Tapenade and Brandade
  7. Working one colour (or layer) at a time
  8. Lightly oil a shallow frying pan and turn on medium-high
  9. Lightly oil a glass baking dish
  10. Put a layer of parchment paper on the bottom of the dish
  11. Beat two eggs and add ½- 3/4 cup of tomato sauce, mix well
  12. Turn the mixture into your pan and cook quickly to a very soft scrambled egg consistency
  13. Pour the mixture into the glass dish and spread evenly in one layer
  14. Repeat the same sequence for the zucchini
  15. Repeat the same sequence for the tapenade
  16. Repeat the same sequence for the brandade
  17. 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
  18. Once complete put a piece of parchment paper on the top, to avoid the dish from drying out
  19. Put the casserole in the oven and bake for about 30 minutes - while it is cooking prepare tomato sauce for the side
  20. The dish is ready when a test knife comes out clean
  21. Loosen the edges and place a plate over the dish and flip over, it should slide out
  22. To prepare the Tomato Sauce
  23. Lightly score the skin of 6 tomatoes, place in a bowl
  24. Pour boiling water over top and rest for 1-2 minutes
  25. Remove the skin, it should peel easily
  26. Chop the tomatoes in two and remove the seeds
  27. Cut tomatoes in big chunks
  28. Finely chop the onion
  29. Peel and crush the garlic
  30. In a lightly oiled pan, cook the onion and garlic until soft, not brown 31. Add the tomatoes and allow to cook
  31. Add basil
  32. Add salt and pepper
  33. 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.

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