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.
