Best 3 Pumpkin Crepes With Fontina Cheese Sauce Recipes
In the realm of culinary delights, the harmonious fusion of pumpkin crepes and a velvety fontina cheese sauce is a symphony of flavors that transcends the ordinary. This exquisite dish tantalizes the senses, captivating the palate with its vibrant hues, enchanting aromas, and a symphony of textures that dance upon the tongue. As you embark on this culinary journey, you will discover the secrets to crafting these delectable crepes, mastering the art of the delicate batter and unveiling the nuances of the savory fontina cheese sauce. Prepare to indulge in a culinary masterpiece that will transport you to a world of culinary bliss.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CREPES WITH FONTINA CHEESE SAUCE
This savory crepe recipe makes a nice first course to any meal. You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone.
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 2h10m
Yield 4
Number Of Ingredients 15
Steps:
- Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.
- Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.
- Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.
- Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
- Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.
- Bake in the preheated oven for 15 minutes. Serve immediately.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 21 g, Cholesterol 100.7 mg, Fat 23.3 g, Fiber 1 g, Protein 13 g, SaturatedFat 11.3 g, Sodium 627.6 mg, Sugar 3.1 g
PUMPKIN CREPES WITH FONTINA CHEESE SAUCE
This savory crepe recipe makes a nice first course to any meal. You can change up the cheese, but make sure it's a good melting cheese, such as Gouda, Asiago, Gruyere, or provolone.
Provided by Kim's Cooking Now
Categories Crepes and Blintzes
Time 2h10m
Yield 4
Number Of Ingredients 15
Steps:
- Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.
- Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.
- Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.
- Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
- Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.
- Bake in the preheated oven for 15 minutes. Serve immediately.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 21 g, Cholesterol 100.7 mg, Fat 23.3 g, Fiber 1 g, Protein 13 g, SaturatedFat 11.3 g, Sodium 627.6 mg, Sugar 3.1 g
BAKED CHEESE CREPES
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 5 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Preheat the oven to 400 degrees F.
- Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Yield: 2 quarts
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the pumpkin puree and the fontina cheese.
- Don't Overmix the Batter: Overmixing the batter will make the crepes tough. Mix just until the ingredients are combined.
- Cook the Crepes Over Medium Heat: Cooking the crepes over medium heat will help them cook evenly and prevent them from burning.
- Flip the Crepes Carefully: When flipping the crepes, use a spatula to gently loosen the edges and then flip the crepe in one smooth motion.
- Keep the Crepes Warm: Keep the crepes warm in a covered dish or in a low oven until you are ready to serve them.
Conclusion:
Pumpkin crepes with fontina cheese sauce are a delicious and elegant dish that is perfect for a special occasion. They are relatively easy to make, but they look and taste like they came from a restaurant. With a little planning and preparation, you can make this dish at home and impress your friends and family.
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