Mixed seed and spice crêpes with roasted pumpkin

SERVES 2 // PREP TIME 15 MINS // COOK 40 MINS (PLUS RESTING)

65 gm plain flour, sifted

1 tsp each nigella seeds, sesame seeds, coriander and fennel seeds

2 tbsp finely chopped chervil, lemon thyme and parsley

160 ml (⅔ cup) milk

5 eggs,

1 egg lightly beaten

20 gm unsalted butter, melted, plus extra for brushing

400 gm Kent pumpkin, peeled, seeded and coarsely chopped 80 ml (⅓ cup) extra-virgin olive oil

2 tbsp date syrup

1 tbsp lemon juice

2 tsp Aleppo pepper

100 gm mixed sunflower and kale sprouts, to serve

1 For crêpes, place flour, seeds, half Aleppo pepper and herbs in a bowl.

Whisk milk, egg and butter together. Gradually add milk mixture to flour, whisking until smooth; set aside to rest (30 minutes).

2 Preheat oven to 220˚C fan-forced. Place pumpkin, 1 tbsp oil, date syrup and lemon juice in a lightly greased roasting tray, season to taste and toss to combine. Roast, turning occasionally, until caramelised (20 minutes).

3 Heat a crêpe pan (or non-stick frying pan) over medium heat, brush with a little butter, add 80ml (1/3 cup) batter, swirl to cover pan, cook until just set

(1-2 minutes), turn and cook until golden (1-2 minutes). Transfer to a plate and keep warm; repeat with remaining batter. 4 Heat 1 tbsp oil in a large pan over medium heat. Add remaining 4 eggs and cook until whites are just set and yolks runny (2 minutes). Remove then add remaining oil and Aleppo pepper, and cook until fragrant (30 seconds).

5 Place crêpes on plates and top with pumpkin, sprouts, eggs and serve with Aleppo pepper oil.

Note Aleppo pepper, named after the city of Aleppo, Syria, is available from select Middle Eastern grocers or online. If unavailable, substitute equal measures of paprika powder and chilli flakes.