Mixed seed and spice crêpes with roasted pumpkin

Whether you're looking for a breakfast-for-dinner option, or you're planning to host an ambitious champagne breakfast, these crêpes are a showstopper.

📝 Ingredients

• 65 gm plain flour, sifted
• 1 tsp nigella seeds, sesame seeds, coriander seeds and fennel seeds
• 2 tbsp finely chopped chervil, lemon thyme and parsley
• 160 ml (2/3 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 (1/3 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

👨‍🍳 Instructions

1. 11.: 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. 22.: 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. 33.: 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. 44.: 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. 55.: Place crêpes on plates and top with pumpkin, sprouts, eggs and serve with Aleppo pepper oil.