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Pumpkin Crepes with Fontina Cheese Sauce
Pumpkin Crepes with Fontina Cheese Sauce
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
130 minutes
Savory baked crepes filled with sautéed pumpkin, leek, and creamy fontina cheese sauce.
Ingredients:
  • 1 egg
  • 2.5 ounces all-purpose flour
  • 0.5 tablespoon butter, melted
  • 2 teaspoons oil, or as needed
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cups peeled and diced pumpkin
  • 1 small leek, white and light green parts only, thinly sliced
  • salt and ground black pepper to taste
  • 4 ounces shredded fontina cheese
  • 0.33333334326744 cup half-and-half
  • 4 sprigs fresh rosemary, or to taste
Instructions:
  • Use a hand mixer to beat egg in a bowl, then slowly incorporate flour and salt along with milk, alternating and mixing thoroughly. Stir in melted butter until smooth. Refrigerate batter covered for 1 hour.
  • Preheat a small nonstick skillet over medium-high heat and lightly brush with oil. Pour 1/4 cup of batter into the skillet, swirling to cover the surface. Cook the crepe for 1 to 2 minutes on each side until dry. Repeat with the rest of the batter, brushing the skillet with oil as needed, to yield 4 to 5 crepes in total.
  • In a medium skillet over medium heat, melt butter with olive oil. Add pumpkin and leek; season with salt and pepper. Sauté until leek is translucent and pumpkin is tender, about 7 to 8 minutes. Remove from heat, cover, and allow to cool for approximately 15 minutes before continuing.
  • In a small saucepan over medium-low heat, gently melt fontina cheese with half-and-half, stirring often until you achieve a smooth sauce, approximately 5 minutes.
  • Preheat the oven to 400°F (200°C) and generously coat a casserole dish with cooking spray.
  • Split the leek and pumpkin filling evenly into the center of the crepes, then fold the sides over. Transfer the filled crepes to the casserole dish. Drizzle cheese sauce over the top and sprinkle with fresh rosemary leaves.
  • Once the oven is properly heated, bake for 15 minutes, then enjoy promptly.

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