Inspired by recipes in Shelf Love, the latest cookbook by Yotam Ottolenghi, I fill egg omelettes with sweet/spiced carrots. The flavor rainbow on my plate also includes basil pesto, pickled onions, and sour cream.

As you will see, I’ve made variations to Ottolenghi’s carrot recipe. Rather than cilantro-pistachio, I’ve made my classic pesto with basil, garlic, salt, toasted pine nuts, parmesan and olive oil. Instead of lime yogurt, I use plain sour cream.

I do, however, stay true to the pickled onion formula. Ottolenghi has shown this to me in other recipes in the past, where the onions become sweet in the lime juice marinade.

Seasoned with floral coriander seeds and more aggressive cumin seeds and chile flakes, my carrot chunks are cooked through after 30 minutes in a 425-degree oven. I add 1 tsp. salt and an extra drizzle of maple syrup to the carrots as I mash them in the pan.

On another page in the cookbook, I see a recipe for egg crepes that will surely suit my mix of carrots, pesto, sour cream, and onions. I halve this recipe to make a total of six crepes. Eggs, yogurt, milk. But instead of including flour, the recipe asks for arrowroot powder. Do you know it? It behaves like flour, to thicken the crepes. It’s a gluten-free powder extracted from a tropical plant. Really.

The thin omelettes cook quickly in a 5-inch pan. Make no mistake: these are not “pancakes” and they will not serve to “build your own.” Instead, I gently fold in my carrots and components to enjoy boldly flavored crepes.