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- A crespéou (French: [kʁɛs.pe.u]) is a savory Provençal 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 countryside around Nice. (en)
- Le crespeou est un gâteau d'omelettes d'herbes et de légumes, empilés par couches superposées, que l'on mange froid, accompagné ou non d'un coulis de tomate. Cette recette, qui semble être native d'Avignon et du Haut-Vaucluse (Piolenc, Orange), est devenue populaire dans tout le Comtat Venaissin, la région Provence, le Languedoc, et le pays de Nice. (fr)
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- omelette à la moissonneuse (en)
- trouchia (en)
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- Eggs, various flavoring vegetables
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- 4699 (xsd:nonNegativeInteger)
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- omelette à la moissonneuse (en)
- trouchia (en)
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- Eggs, various flavoring vegetables (en)
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- Avignon and Comtat Venaissin (en)
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- A crespéou (French: [kʁɛs.pe.u]) is a savory Provençal 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 countryside around Nice. (en)
- Le crespeou est un gâteau d'omelettes d'herbes et de légumes, empilés par couches superposées, que l'on mange froid, accompagné ou non d'un coulis de tomate. Cette recette, qui semble être native d'Avignon et du Haut-Vaucluse (Piolenc, Orange), est devenue populaire dans tout le Comtat Venaissin, la région Provence, le Languedoc, et le pays de Nice. (fr)
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- Crespéou (en)
- Crespeou (fr)
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