Pumpkin Crepes with Fontina Cheese Sauce

5.0
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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.

Submitted by Kim's Cooking Now
Updated on February 5, 2025
Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
1 hr 15 mins
Total Time:
2 hrs 10 mins
Servings:
4
Yield:
4 crepes
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Ingredients

Original recipe (1X) yields 4 servings

Crepe Batter:

  • 1 egg

  • 2 ½ ounces all-purpose flour

  • ½ teaspoon salt

  • ½ cup milk

  • ½ tablespoon butter, melted

  • 2 teaspoons oil, or as needed

Filling:

  • 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

Cheese Sauce:

  • 4 ounces shredded fontina cheese

  • ⅓ cup half-and-half

  • cooking spray

  • 4 sprigs fresh rosemary, or to taste (Optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.

  6. 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.

  7. Bake in the preheated oven for 15 minutes. Serve immediately.

Nutrition Facts (per serving)

342 Calories
23g Fat
21g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 342
% Daily Value *
Total Fat 23g 30%
Saturated Fat 11g 57%
Cholesterol 101mg 34%
Sodium 628mg 27%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 13g 26%
Vitamin C 6mg 7%
Calcium 242mg 19%
Iron 2mg 10%
Potassium 340mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.