Pumpkin Crepes with Gorgonzola Sauce

Hi! I’m back! Things are a little nutty right now and I keep forgetting to photograph my work. But I did cook up a giant load of pumpkin the week after Halloween, and now I’m trying to find ways to use it.

The night I cooked up all the pumpkin (that’s a big Cinderella pumpkin you see right there) I made crepes. I based it on a Cooking Light recipe for ravioli, but I changed quite a bit of stuff.

Filling:

1 1/2 C fresh pureed pumpkin
2 Tbsp breadcrumbs
1/2 tsp minced fresh sage
1 tsp of brown sugar or to taste
2 Tbsp grated Parmesan
pinch of nutmeg
salt and pepper to taste

Sauce:

1 C milk
1 Tbsp flour
1 1/2 Tbsp butter
1/2 C Gorgonzola
Salt and pepper to taste
Chopped toasted pecans for garnish (optional)

4-6 standard crepes

Heat oven to 350 degrees.

Mix up the filling ingredients and adjust seasoning to taste. Melt the butter on the stove, whisk in flour, and slowly whisk in milk. Turn off burner, melt in Gorgonzola and season to taste. Put 1/4 cup filling in each crepe. Fold in the sides and flip over. Place on a baking sheet covered in parchment. You can brush the crepes lightly with melted butter or olive oil if you wish. Bake for 10-12 minutes or until slightly crisp on the outside. Spoon sauce over each crepe and sprinkle with pecans.