epicurious4.0
Spiced Egg Crepe for One
Level up your solo dinner game with this dead simple, spice-packed glorified omelet for one—just don’t forget the ketchup.
👥 1 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
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.
large eggs2Kosher saltlime wedge1
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.
. extra-virgin olive oil2 Tbsplarge shallot, thinly sliced1jalapeño, seeds removed if desired, finely chopped1. mustard seeds1 Tbsp. ground cumin1 tsp. ground turmeric1 tspNonstick vegetable oil spray (optional)
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.
large eggs2
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.
Ketchup (for serving)
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