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RECIPE: Spiced egg crepe for one, please!

A herby omelette that’s easy to whip up when you don’t feel like cooking

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By Bon Appetit US | October 22, 2022 | Recipes

My “home alone” dinners vary wildly, from an entire pint of sweet ice cream that I don’t have to share to an elaborate baked pasta that I don’t have to share (the throughline is that it’s all for me). Most often, I land on something like this spiced egg crepe. It’s fast, simple, and made almost entirely of pantry ingredients, but it still feels a little bit fancy.

Streaking the spices across the surface of the skillet does more than just create a cool splattered look on the outside of the crepe—although that part is pretty tight. You’re also gently toasting them in the heat, which draws out the spices’ natural oils and amplifies their flavour.

Serve this glorified, herb-filled omelet with ketchup on the side for dipping and drizzling;


2 large eggs

Kosher salt

¼ cup coriander and/or mint leaves

1 lime wedge

2 Tbsp. extra-virgin olive oil

1 large shallot, thinly sliced

1 jalapeño, seeds removed if desired, finely chopped

2 garlic cloves, finely chopped

1 Tbsp. mustard seeds

1 tsp. ground cumin

1 tsp. ground turmeric

Nonstick vegetable oil spray (optional)

Ketchup (for serving)


Crack 2 large eggs into a small bowl; season with kosher salt and beat well to blend. Toss ¼ cup coriander and/or mint leaves with the juice of 1 lime wedge in another small bowl; season with salt and set aside.

Heat 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium-high. Add 1 large shallot, thinly sliced, 1 jalapeño, seeds removed if desired, finely chopped, and 2 garlic cloves, finely chopped; season with salt. Cook, stirring occasionally, until shallot is slightly softened, about 3 minutes. Sprinkle 1 Tbsp. mustard seeds, 1 tsp. ground cumin, and 1 tsp. ground turmeric over, using a swooping motion to streak the spices across the pan. Spray with nonstick vegetable oil spray (if using); do not stir.

Pour eggs into skillet, tilting pan to spread into a very thin layer. Cover with a lid and cook until top of crepe is just set, 1–2 minutes.

Scatter reserved herbs over half of crepe. Using a heatproof spatula, fold other half of crepe up and over herbs, then slide crepe onto a plate. Serve with ketchup.

Recipe by Kendra Vaculin

This article originally appeared on Bon Appetit US