Creamy Fontina Sauce on Pumpkin Crepes

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Step 1

Start by beating an egg in a bowl with a hand mixer. Gradually add the flour and salt, alternating with 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.

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Step 2

When you're ready to cook the crepes, heat a small nonstick skillet over medium-high and brush it lightly with oil. Pour in about a quarter cup of batter, tilting the pan so it spreads evenly. Cook each crepe for 1 to 2 minutes on both sides until the surface looks dry. Keep going until you've made 4 or 5 crepes, adding a bit more oil as needed.

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Step 3

Next, warm some butter and olive oil in a medium pan over medium heat. Toss in the pumpkin and leek, season with salt and pepper, and cook, stirring often, until the leek softens and the pumpkin is tender—this should take around 7 to 8 minutes. Take the pan off the heat, cover it, and let everything cool for about 15 minutes.

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Step 4

While the veggies cool, combine the fontina cheese and half-and-half in a small saucepan over low heat. Stir frequently until the cheese melts and you get a smooth, creamy sauce—this usually takes about five minutes.

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Step 5

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, then fold the sides over to enclose the filling. Arrange the filled crepes in the casserole dish, pour the cheese sauce evenly over the top, and sprinkle a few rosemary leaves for flavor.

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Step 6

Pop the dish into the oven and bake for about 15 minutes. Serve right away and enjoy!