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
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Rashid Gaming yt
[email protected]These crepes were a great way to start my day. They were light and fluffy, and the filling was creamy and flavorful.
Jessica Blake
[email protected]I'm not sure what went wrong, but my crepes turned out thick and rubbery. I think I might have overcooked them.
MD sakhawat
[email protected]These crepes were a great way to use up some leftover pumpkin puree. They were quick and easy to make, and they tasted delicious.
Junior Mtsweni
[email protected]I've made these crepes several times now, and they're always a hit. They're so easy to make, and they're always a crowd-pleaser.
calice mcdonald (leelee)
[email protected]These crepes were a bit bland for my taste, but they had potential. I think I'll try adding some spices to the batter next time.
Adakuru Betty Catherine
[email protected]I'm not a huge fan of crepes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crepes were light and airy, and the filling was creamy and flavorful.
hassan Khalid
[email protected]These crepes were a bit more work than I expected, but they were definitely worth it. They were so light and fluffy, and the filling was to die for.
carolyn young
[email protected]I'm always looking for new and creative ways to use pumpkin, and these crepes fit the bill perfectly. They were a delicious and impressive dish.
Jeremy Williams
[email protected]These crepes were a fun and festive way to celebrate fall. I loved the unique flavor of the pumpkin crepes, and the fontina cheese sauce was the perfect complement.
Me husaln Ali
[email protected]I had some trouble getting the crepes to flip without breaking, but they still tasted great. The filling was rich and decadent.
Lahor Veo
[email protected]The pumpkin crepes were a bit too sweet for my taste, but the fontina cheese sauce was delicious. I would definitely try this recipe again with a different filling.
Nuur Ibraahim
[email protected]These crepes were so easy to make, and they turned out beautifully. I'm definitely going to be making them again.
Karishma Shahi
[email protected]I'm not usually a fan of pumpkin, but these crepes changed my mind. The flavors were perfectly balanced, and the crepes were cooked to perfection.
mubeenmubeen
[email protected]These pumpkin crepes with fontina cheese sauce were a hit with my family! The crepes were light and fluffy, and the filling was creamy and flavorful. I especially loved the combination of the sweet pumpkin and the savory cheese.