These crêpes have it all – pumpkin for sweetness, nigella seeds for a little hint of spice and sprouts for some freshness. Simple to make and even easier on the eye, you won’t be able to stop at just one.
Ingredients
Method
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.
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.
Notes
