This falls a little short of the nine-layer crespéou featured in the L.A. Times as the "Big Night of Provencal cooking." It looks more like a hangover remedy. But I think it embodies the original intent of the dish, which is to use up all the odds and ends of what's left in the vegetable bin by way of stacking thin, open-faced omelets, one over the other. I only had 11 eggs, so this is a five-and-a-half-layer crespéou. You can then compress the whole thing with some kind of weight (an additional plate held down with some cans), so it becomes one unit, and all the flavors meld together. --It tastes much better the next day.
I basically followed the recipe, with some consolidation to save on time and eggs, placing spinach and shitake mushrooms in the same two-egg omelet to make one layer, and doing the same with anchovies and capers. I left out the piquillo peppers, and would next time leave out the tapenade from a jar which produced a ghastly purple middle layer. The top pesto layer was lovely but that also came from a jar, so my shortcut creation did not whisper "Provence" to me and send chills down my spine. The zucchini was fresh, however, and the day after, when it was quite hot and muggy, a cold wedge of the crespéou seemed the right thing for lunch (alongside a drumstick from one of those rotisserie chickens). (But still, all in all, a healthy meal. Even with the 18 eggs in the original recipe, this dish only has 274 calories per serving--and a little over 2 eggs per serving).
I would make this again, keeping the spinach, mushrooms, and zucchini, and adding potatoes and onion to make it more like a very light, free-form Spanish tortilla.
http://www.tiffany-jp.jp" rel="dofollow">tiffany & co
Posted by: Tiffany Rings | January 27, 2011 at 01:22 AM
http://www.tiffany-jp.jp" rel="dofollow">tiffany & co
Posted by: Tiffany Rings | January 27, 2011 at 01:30 AM