Crespéou - Savory Provençal Cake

To cook the crespéou recipe, you first need to cook the fillings for the omelettes by spreading them into different bowls. Peel the onion, cut into half rings and fry in butter.

Separately, also in butter, fry the sorrel and spinach, sorted and without tails. Mix spinach with finely chopped capers and sour cream. Wash the pepper, remove the seeds, cut into small cubes and fry in butter with salt and pepper.

Finely chop the mushrooms and also fry in butter with salt and pepper. Cheese grate on a fine grater.

The omelette is made with two eggs, one tablespoon of water, salt, pepper, and any of the toppings previously prepared. The last (top) omelette is prepared without filling. In total, you should get nine omelettes, eight of which are stuffed. Ready omelets are stacked one on top of the other, spreading with cooked tomato sauce.

To cook the tomato sauce for crespéou, scald the tomatoes, remove the skin, remove the seeds and chop. Using a blender, mix the tomatoes with the rest of the products into a homogeneous mass and let the sauce infuse for 15-20 minutes. Ready unsweetened French crespéou cake is best served hot, but can also be chilled.