My “home alone” dinners vary wildly, from an entire pint of 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 flavor. If your nonstick skillet is brand new, you might not need the nonstick spray, but it does ensure that your crepe will slide right off the pan. Serve this glorified, herb-filled omelet with ketchup on the side for dipping and drizzling; any variety works, but given the aromatics at play in the crepe, I think it goes particularly well with Brooklyn Delhi’s curry ketchup.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
GIR Mini Flip Spatula
$11 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Recipe information
Yield
Makes 1
Ingredients
2
¼
1
2
1
1
2
1
1
1
Preparation
Step 1
Crack 2 large eggs into a small bowl; season with kosher salt and beat well to blend. Toss ¼ cup cilantro and/or mint leaves with the juice of 1 lime wedge in another small bowl; season with salt and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
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Reviews (5)
Back to TopHoly FUCK is this amazing. I'll be honest and say I messed up/changed a little. Used half a medium onion, and used a small stainless steel skillet so it was more like a diner omlette because I didn't read carefully enough. I also pulled back on the spices like another commenter mentioned. 1/2tsp mustard seeds, turmeric, cumin & 1/8tsp kashmiri red chili powder because I'm out of jalapeno and thought it was wildly flavourful. I think all of the spices would be too much but I do use Diaspora Co spices so that might be part of it? Either way, love love love it and my new way to eat eggs.
Desiree
Chicago, IL
8/6/2023
Is there a substitute for the ketchup?
Anonymous
12/24/2022
A crepe is not an egg omelet.
Dowe
Tulso, OK
12/19/2022
Tasted lovely! But medium-high??? Are you joking? Cook this on medium. I trusted the recipe over my instincts for the first attempt and immediately burned the whole whole things trying to get everything in the pan fast enough.
Anonymous
11/10/2022
Tasty, but the recipe calls for far too many mustard seeds for my liking. Next time, I will half both the turmeric and cumin, and only add 1/2 teaspoon mustard seeds.
MeganRose
Portland, OR
11/3/2022