EVERYDAY

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).

Heat a crêpe pan (or non-stick frying pan) over medium heat, brush with a little butter, add