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Spiced Egg Crepe for One

Egg Crepe on a plate with ketchup on the side
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Gerri K. Williams

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


Makes 1


large eggs

Kosher salt


cup cilantro and/or mint leaves


lime wedge


Tbsp. extra-virgin olive oil


large shallot, thinly sliced


jalapeño, seeds removed if desired, finely chopped


garlic cloves, finely chopped


Tbsp. mustard seeds


tsp. ground cumin


tsp. ground turmeric

Nonstick vegetable oil spray (optional)

Ketchup (for serving)


  1. 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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  • 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