Crespéou: Difference between revisions
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{{Infobox prepared food |
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| name = Crespéou |
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| image = [[File:Lou_crespeou.JPG|250px]] |
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| caption = Crespeou of [[Piolenc]] |
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| alternate_name = ''trouchia''<br />''omelette à la moissonneuse'' |
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| lieu origine = [[Avignon]] et [[Comtat Venaissin]] |
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| country = [[France]] |
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| region = [[Avignon]] and [[Comtat Venaissin]] |
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| creator = |
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| place service = plat principal |
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| course = Main |
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| ingrédients = omelette verte aux épinards, au persil ou aux blettes<br />omelette rouge au poivron ou à la tomate<br />omelette jaune à la courgette, au fromage râpé ou aux oignons<br />omelette noire aux olives<br />omelette rose au jambon ou au thon--> |
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| served = Cold |
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| main_ingredient = [[Egg (food)|Eggs]], various flavoring vegetables |
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| variations = |
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| calories = |
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| other = |
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}} |
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The '''crespéou''' is a cake made up of omelettes with herbs and vegetables stacked in layers. The dish can be eaten cold, sometimes accompanied with a tomato coulis. The recipe, which appears to be native of [[Avignon]] and Haut-Vaucluse ([[Piolenc]] and [[Orange, Vaucluse|Orange]]), has become popular throughout the county of [[Venaissin]], the region of [[Provence]], and the city [[Nice]].<ref name="Dico246">''Dictionnaire de la Provence'', op. cit., p. 246.</ref> |
The '''crespéou''' is a cake made up of omelettes with herbs and vegetables stacked in layers. The dish can be eaten cold, sometimes accompanied with a tomato coulis. The recipe, which appears to be native of [[Avignon]] and Haut-Vaucluse ([[Piolenc]] and [[Orange, Vaucluse|Orange]]), has become popular throughout the county of [[Venaissin]], the region of [[Provence]], and the city [[Nice]].<ref name="Dico246">''Dictionnaire de la Provence'', op. cit., p. 246.</ref> |
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Revision as of 21:08, 17 October 2015
 Crespeou of Piolenc | |
| Alternative names | trouchia omelette à la moissonneuse |
|---|---|
| Course | Main |
| Place of origin | France |
| Region or state | Avignon and Comtat Venaissin |
| Serving temperature | Cold |
| Main ingredients | Eggs, various flavoring vegetables |
The crespéou is a cake made up of omelettes with herbs and vegetables stacked in layers. The dish can be eaten cold, sometimes accompanied with a tomato coulis. The recipe, which appears to be native of Avignon and Haut-Vaucluse (Piolenc and Orange), has become popular throughout the county of Venaissin, the region of Provence, and the city Nice.[1]
Origin
Its name comes from the Occitan crespèu meaning "pancake" or "crêpe".[2].This dish is also known as trouchia or omelette à la moissonneuse. This last name indicates its origin because it was traditionally prepared for field work and specifically for harvest.[1]
Flavors and colors
This dish is usually baked and inverted. It comprises a minimum of three or four layers of different colored omelettes. The colors are given by the red tomatoes, orange carrots, green spinach or chard, and black olives. Peppers, with their variety of colors also allows for multicolored crespéou. Some preparations use sausage or sliced fish for a beige layer. In Nice, there is always an omelette made from chard ribs.[1] Other vegetables can be used, such as zucchini, eggplant, onion, or basil.[3][4].
- Different crespéou
Matching food and wine
Traditionally a crespéou does not have to be accompanied by a wine. However, given the dish's extremely identified flavors, it can pair with a rosé wine from the Appellation d'origine contrôlée Côtes du Roussillon to Coteaux d'Aix-en-Provence.[5]
See also
References
- ^ a b c Dictionnaire de la Provence, op. cit., p. 246.
- ^ http://sites.univ-provence.fr/tresoc/libre/integral/libr0378.pdf
- ^ Le crespeou, recette provençale sur le Site avignon-et-provence.com
- ^ Lou crespeou, gâteau d'omelettes provençal
- ^ Accord mets/vin sur le site supertoinette.com
Bibliography
- Jacques Marseille (sous la direction de), Dictionnaire de la Provence et de la Côte d'Azur, Éd. Larousse, Paris, 2002. ISBN 2035751055.
External links
