Step 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).

Step 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).

Step 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.

Step 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).

Step 5

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