Rating: 5 stars
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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.


Recipe Summary

25 mins
30 mins
1 hr 15 mins
2 hrs 10 mins
4 crepes


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crepe Batter:
Cheese Sauce:


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

342 calories; protein 13g; carbohydrates 21g; fat 23.3g; cholesterol 100.7mg; sodium 627.6mg. Full Nutrition