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Its name comes from crespèu, the Occitan form of the French word crêpe. [2] Similarly to a fougasse, an Occitan crespèu has many variations. This dish is also known as trouchia or omelette à la moissonneuse. The latter name suggests that it originated as a dish traditionally prepared for field work and specifically for the harvest season. [1]
For both Alton and Antonia, butter is key to making an omelet. "More butter's always good," he told her, and they both liberally coated their pans with butter. 5.
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
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Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over ...
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Sometimes, rice is replaced with fried noodles to make omusoba. A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hot dog and Spam are also two popular meats to include in the dish. Volga rice is another variation, albeit topped with crumb-covered pork cutlet and the whole dish is covered in rich sauce. [7] [8]
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