Pumpkin Crepes with Fontina Cheese Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			CREPES: 1 Cup FLour 1 tbsp Sugar Pinch Salt 3 Eggs well beaten 1 Cup Milk 2 tbsp Butter melted FILLING: 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 cups peeled and diced pumpkin 2 small leeks, white and light green parts only, thinly sliced salt and ground black pepper to taste CHEESE SAUCE: 4 ounces shredded fontina cheese 1/3 cup half-and-half 4 sprigs fresh rosemary
			CREPES: Sift together flour, sugar and salt. Stir in eggs. Slowly add milk and 2 tbsp butter, blend with a mixer. Preheat crepe skillet, using heat setting 2. Add 1 tsp butter and spread butter on skillet surface. Using a 1/2 C measuring cup spoon batter on skillet then using wooden rake, rake in a circle to spread batter out to a crepe size. Cook for 30-60 sec then flip crepe. Cook 1 minute more then pull crepe from skillet and place on a plate, keep warm.... repeat. Makes 6 crepes. 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. 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.