I’m a little obsessed with my eclectic collection of gourmet oils and vinegars these days.

A few weeks ago I received an invitation for a class and tasting at a local speciality oil and vinegar shop.

It was most delightful.

I inhaled the amazing aromas and liberally sampled just about everything.

Oh, it was so good.

And, now all I want to do is add, enhance, and enjoy with these intoxicatingly tasty delights.

I also wanted to nosh on some more Meyer Lemon Chips too ~ not that I need an excuse, but it’s always fun to create something new. You, know.

Lemon Cardamom Crepes

(Serves 1)

1/4 cup egg whites
1 Tbs. Lemon Fused Olive Oil
1/8 tsp. ground cardamom
1/8 tsp. pink Himalayan sea salt
2 Tbs. Meyer Lemon Chips

Preheat an 8” non-stick fry pan on low to medium heat. Whisk together the egg whites, oil, cardamom, and sea salt. Gently pour into the heated pan, swirling around until evenly distributed. Cover and cook on low until the egg whites are set.

Using a spatula, carefully roll the egg “crepe” and transfer on to a serving plate. Top with Meyer Lemon Chips, a bit of extra salt, and perhaps some Lemon Infused Olive Oil dressed baby spinach.