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You’re entertaining guests, you’re short on time, and you have red, yellow, and green vegetables from the garden. Stop foolin’ around and make a crespéou right away.
It’s an Ottolenghi recipe, from here. Tomatoes were substituted for the red peppers and squash blossoms added to the yellow mix.
The Novice Gardener 
So, it’s like three savory pancakes layered together? Brilliant!
Agreed, brilliant! It was so so … good!!
Looks great…will have to translate some of the measurements to American!
I just kind of eyeballed the ingredients, about 1/4 cup cream and 3/4 cup cheese. I don’t think you can go wrong. Pretty sure a little more or less of those ingredients will not affect the final result. You have to try it, it’s that good! I hope that helped.
Thanks! I am excited to try it.
wow beautiful photos and i so envy you your access to zucchini flowers!
It’s kind of nice to have access to those flowers since they’re not sold in the markets. But it’s only recently that I’ve started to appreciate them. All these years, what a waste!
AMAZINg, WONDERFUL & FABULOUS TOO! I made this stuning recipe & it was a real winner! 🙂 xxx
Mmm. I had crespeou for the first time in Provence this summer, so nice to see a recipe! And I love Ottolenghi too. Thanks for popping by.
Well, that makes us cooking sisters, then! 🙂 And you’re welcome!