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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.
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.
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.
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.