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.
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.
These were terrific. I had to use homemade pumpkin purée because it’s what I had on hand. I sautéed the leeks and added purée at the end just to warm it up. Instead of butter in the crepes and filling, I used olive oil infused with rosemary. It was fantastic. Next time, I’ll try sage infused oil. I made the crepes in the morning then filled and baked in the afternoon. This is a good idea to use at holidays because you can make them a day ahead and they reheat wonderfully.
Read MoreThese were terrific. I had to use homemade pumpkin purée because it’s what I had on hand. I sautéed the leeks and added purée at the end just to warm it up. Instead of butter in the crepes and filling, I used olive oil infused with rosemary. It was fantastic. Next time, I’ll try sage infused oil. I made the crepes in the morning then filled and baked in the afternoon. This is a good idea to use at holidays because you can make them a day ahead and they reheat wonderfully.
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