Crespéou-  What You Don’t Know What That Is? 

At Christmas I bought an eight inch authentic French crepe pan in order to make crepes for Cannelloni. Since it was the most sinful thing I ate all year, save the crack pies, I have not used that pan since.  I hate having cooking equipment that is used once and then set in the cabinet to take up space, reminding me every time I open the door that I had made a silly purchase.

To quiet the condemning voice in my head I decided to use my crepe pan tonight for a healthy Crespéou, which is French for a stacked-multi layer flat omelets with different fillings.  My photo is terrible and does not rightfully represent the green-red-green-red layers, but trust me I made four small omelets to produce this cake like structure.  The best part about it is that you can use any old leftovers to make your layers and it can be served hot, cold or room temperature.  The French think of this as picnic food, nothing to go bad out in nature.  We just ate ours for dinner.

You do not need a crepe pan to make it, any old frying pan will work, so I guess I am still guilty of having bought an unnecessary piece of cookware.

8 eggs

1/3 cup of half and half

1/2 c. of crumbled feta cheese

Salt and pepper

Mix this all together and set aside as the base of all the omelets.

For the green layers I used:

1 bunch of green onions cut up

1 handful of flat leaf parsley chopped

For the red layer I used:

1/2 cup of caramelized onions

1/2 red pepper chopped up and sautéed and cooled

Preheat the oven to 325.

Put the pan on a medium heat and warm, spray with Pam or coat with a little olive oil.  Using a cup measure ladle spoon slightly less than a full measure into the 8 inch pan and swirl than pan around.  Add 1/2 of the green layer ingredients on top and cook about four minutes until the layer is almost set. Using an offset spatula if you have one losses the omelet from the pan and slide it on to a pie pan.

Repeat the process using the red ingredients and slide the next layer on top of the first.

You get the idea to keep doing this until you have used up all your egg mixture.  I made four layers.

Place the pie plate in the oven to finish the cooking for about ten minutes.

I think it is best if you take it out of the oven and let it cool for at least 15 minutes.