A very interesting recipe coming from Cote d’Azur. Its preparation is quite complex as it requires many different mini-recipes to combine at the end. Definitely for egg lovers!
This recipe is best enjoyed when prepared one day ahead.
Ingredients for one Crespeou cake
- 4 tomatoes
- 100 g spinach
- 2 green peppers and 2 red peppers
- 2 eggplants
- about 20 eggs
- tapenade
- parsley
Directions:
In a bowl beat 4 eggs with the tomatoes previously cut and mixed. In another bowl do the same with spinach, but this time put only 2 eggs.
Repeat with the peppers previously grilled in a little olive oil before mixing. Prepare the red and the green peppers separately, each mixed with 2 eggs.
Cut eggplants into pieces, sautée in olive oil in a hot pan with garlic until golden brown and then mix with 2 eggs previously beaten.
Mix 2 beaten eggs with two tablespoons of tapenade.
Mix finely chopped parsley with 2 beaten eggs.
Make omelettes with each preparation in a small skillet with a little hot olive oil. Season to taste. The omelettes should be as thin as possible.
Place them on a plate and let rest overnight in a cool place, packing them well.
The next day, cut the "crespeou" into quarters and serve accompanied by a salad or as an aperitif.
Deborah Bellotti
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