These pumpkin crepes are a perfect blend of sweet and savory, making them a delightful treat for any meal. Topped with a creamy fontina cheese sauce, they’re sure to impress your family and friends with every bite.
Start by beating the egg in a bowl with a hand mixer. Gradually add the flour and salt, alternating with the milk, and mix well after each addition. Stir in the melted butter until the batter is smooth. Cover it and pop it in the fridge for about an hour to rest.
When you’re ready, heat a small nonstick skillet over medium-high heat and brush it lightly with oil. Pour in about 1/4 cup of batter, tilting the pan so the crepe spreads out evenly. Cook each side for 1 to 2 minutes until the crepe looks dry on the surface. Keep going until you’ve made 4 or 5 crepes, adding more oil to the pan if needed.
Next, warm some butter and olive oil in a medium skillet over medium heat. Toss in the pumpkin and leek, season with salt and pepper, and cook, stirring often, until the leek is soft and the pumpkin is tender, about 7 to 8 minutes. Take the pan off the heat, cover it, and let it cool for around 15 minutes.
While that’s cooling, melt the fontina cheese with the half-and-half in a small saucepan over low heat. Stir it frequently until everything is melted and smooth, which should take about 5 minutes.
Preheat your oven to 400°F (200°C) and spray a casserole dish with cooking spray. Spoon the pumpkin and leek mixture down the center of each crepe, fold the sides over to enclose the filling, and place them seam-side down in the dish. Pour the cheese sauce over the top and scatter a few rosemary leaves for extra flavor.
Bake everything for 15 minutes until it’s warm and bubbly, then serve right away.
- Use fresh pumpkin puree for the best flavor and texture.
- Cook the crepes on medium heat to avoid burning while ensuring they cook evenly.
- Stir the cheese sauce constantly to keep it smooth and prevent it from sticking to the pan.
This dish combines the warm, comforting flavor of pumpkin with a creamy, savory cheese sauce. It’s perfect for cozy meals and offers a unique twist on traditional crepes. The balance of sweet and savory makes it a crowd-pleaser for any occasion.
Serve these crepes warm with a sprinkle of fresh herbs like thyme or sage on top. Pair them with a simple green salad or roasted vegetables for a complete meal. A light drizzle of honey can add a delightful touch if you prefer a hint of sweetness.
Store leftover crepes and cheese sauce separately in airtight containers in the refrigerator. Crepes can last up to 2 days, and the sauce should be used within 3 days. Reheat gently on low heat to avoid curdling the cheese sauce.
