Pumpkin-Filled Crepes with a Fontina Cheese Drizzle

Ingredients 0/17

Step 1

In a bowl, beat the egg with a hand mixer. Gradually add the flour and salt, alternating with the milk, mixing 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.

Step 2

When you're ready, heat a small nonstick skillet (6 to 7 inches) over medium-high heat and brush it lightly with oil. Pour in about 1/4 cup of batter, tilting the pan to spread it evenly. Cook each crepe for 1 to 2 minutes on each side until the surface looks dry. Keep going until you’ve used up the batter, adding oil to the pan as needed, making around 4 or 5 crepes.

Step 3

Warm butter and olive oil in a medium pan over medium heat. Add the pumpkin and leek, season with salt and pepper, and cook while stirring often until the leek softens and the pumpkin is tender, about 7 to 8 minutes. Take it off the heat, cover, and let it cool for 15 minutes.

Step 4

While the filling cools, combine the fontina cheese and half-and-half in a small saucepan over low heat. Stir frequently until the cheese melts and the sauce is smooth, which should take around 5 minutes.

Step 5

Preheat your oven to 400°F (200°C) and lightly spray a casserole dish with cooking spray. Spoon the pumpkin and leek mixture down the center of each crepe, fold the sides over, and place them in the dish. Pour the cheese sauce over the top and sprinkle some rosemary leaves on it.

Step 6

Bake everything for about 15 minutes until warmed through, then serve right away.