For an extra layer of flavor, consider adding a pinch of nutmeg or a dash of cayenne pepper to the pumpkin filling. To make ahead, the crepes and pumpkin filling can be prepared in advance and stored separately. Assemble just before baking. If Fontina cheese is unavailable, Gruyere or a similar melting cheese can be substituted.
Pumpkin Crepes with Fontina Cheese Sauce
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 10 mins
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SERVING4 People
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VIEWS10
Delicate pumpkin-infused crepes embrace a savory filling of tender pumpkin and aromatic leeks, all enrobed in a luscious, creamy Fontina cheese sauce. A sophisticated starter or light meal that celebrates the flavors of the season.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol101 mg
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Fiber1 g
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Protein13 g
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Saturated Fat11 g
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Sodium628 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn 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 and refrigerate for 1 hour.
02
StepHeat 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 the hot pan, tilting to evenly coat the surface. Cook until the crepe appears dry on the surface, approximately 1 to 2 minutes per side. Repeat with the remaining batter, brushing the pan with oil as needed to prevent sticking, yielding a total of 4 to 5 crepes.
03
StepIn a medium skillet set over medium heat, melt the butter and olive oil. Add the pumpkin and leek, then season with salt and pepper. Cook, stirring frequently, until the leek becomes translucent and the pumpkin is tender, about 7 to 8 minutes. Remove from the heat, cover, and let cool for approximately 15 minutes.
04
StepWhile the pumpkin mixture cools, combine the Fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir continually until the cheese melts completely and the sauce achieves a smooth consistency, about 5 minutes.
05
StepPreheat the oven to 400 degrees F (200 degrees C). Lightly coat a casserole dish with cooking spray.
06
StepEvenly divide the leek and pumpkin filling down the center of each crepe, then fold the sides inward to enclose the filling. Arrange the filled crepes snugly in the prepared casserole dish. Generously pour the Fontina cheese sauce over the crepes and garnish with a few sprigs of fresh rosemary.
07
StepBake in the preheated oven for 15 minutes, or until the cheese sauce is bubbly and lightly golden. Serve immediately.
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RECIPE REVIEWS
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Mina Crona
Jun 30, 2025I substituted Gruyere cheese, and it worked perfectly. The pumpkin filling is so flavorful.
Orlo Franecki
Jun 30, 2025These crepes are so elegant and delicious. Perfect for a special occasion.
Alan Beier
Jun 27, 2025My family loved this recipe! It's definitely going into our regular rotation.
Pattie Huels
Jun 27, 2025These crepes were a huge hit at my brunch! The fontina sauce is so decadent.
Jeremie Gorczany
Jun 27, 2025I added a pinch of nutmeg to the pumpkin filling, and it added a lovely warmth to the dish.
Taylor Steuberschuppe
Jun 26, 2025The crepes were a bit tricky to make at first, but once I got the hang of it, they turned out beautifully.