Crespéou from Plenty More (page 250) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.238 in the US edition.

  • ShelleyMay135 on May 17, 2026

    Weird textures

  • Ganga108 on October 31, 2021

    I had such fun making this recipe. Crespeou is a Provencal (France) layered dish normally composed of mini-omelettes filled with herbs and vegetables, and then layered in alternating colours. I make my usual chickpea flour pancakes/pudla/cheela instead of omelettes, to make the dish egg-free. It is a simple technique using common ingredients to produce a vibrant savoury cake. Prepared in advance, the dish can be served hot or cold. Serve warm with a tomato and red onion salad, or, even better, wrap in foil, refrigerate and serve next day. Take it on picnics and to potlucks. We layered each of the pancakes with a fennel puree and a wild peach chutney to keep it moist and delicious for a Sunday brunch. I love to top it with mushrooms. When taking on picnics, we take any layering pastes or purees separately and construct it on the spot. So good and so visually stunning.

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