PUMPKIN CREPES WITH FONTINA CHEESE SAUCE

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Pumpkin Crepes with Fontina Cheese Sauce image

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

1 egg
2 ½ ounces all-purpose flour
½ teaspoon salt
½ cup milk
½ 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
⅓ cup half-and-half
cooking spray
4 sprigs fresh rosemary, or to taste

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

Sthembile Mbule
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I can't wait to try this recipe. It looks so delicious!


starford martey
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These crepes are the perfect fall breakfast. They're warm, comforting, and delicious.


Hk Rajjak Vai
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I made these crepes for a brunch party and they were a huge hit. Everyone loved them!


Malik mehtab
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These crepes were a bit challenging to make, but they were worth the effort. The flavor was amazing.


Arewarmu OurNothern
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I'm so glad I tried this recipe. The crepes were delicious and the sauce was perfect. I will definitely be making these again.


Kiyoki des
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These crepes were amazing! I loved the combination of the pumpkin and fontina cheese. I will definitely be making these again and again.


GBT8
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Overall, I thought these crepes were just okay. I wouldn't make them again.


Shabbir Bhatti
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The sauce was too runny.


Gary Conklin
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The crepes were a bit thick and rubbery. I think I overcooked them.


equawnis Mcferren
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These crepes were a bit too sweet for my taste. I think I would have preferred them with a savory filling.


Godwin Omitoki
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I'm not a huge fan of pumpkin, but these crepes were surprisingly good. The fontina cheese sauce really made the dish.


pro mobile
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The crepes were easy to make and the sauce was delicious. I added a bit of nutmeg to the sauce for extra flavor.


Elvir Emirhafizovic
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These pumpkin crepes were a hit with my family! The fontina cheese sauce was rich and flavorful, and the crepes themselves were light and fluffy. I will definitely be making these again.