Gratin of crepes with pumpkin, goat's cheese and sage
A recipe from the Good Food collection.
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- 310 ml (10 3/4 fl oz/1 1/4 cups) milk
- 50 g (1 3/4 oz) butter
- 155 g (5 1/2 oz/1 1/4 cups) plain (all-purpose) flour
- 3 eggs, lightly beaten
- melted butter, for pan-frying
- 400 g (14 oz) butternut pumpkin (squash), peeled and cut into 24 slices about 1 cm (1/2 inch) thick
- 2 tablespoons olive oil
- 125 ml (4 fl oz/1/2 cup) vegetable oil
- 30 g (1 oz/1 bunch) sage, leaves plucked
- 250 g (9 oz) soft goat's cheese, diced
- 300 ml (10 1/2 fl oz) pouring (whipping) cream
- 150 g (5 1/2 oz/1 1/4 cups) grated fontina cheese
1. Gently heat the milk and butter in a small pan. Put the flour and a good pinch of sea salt in a large bowl and make a well in the centre. Add the eggs and slowly whisk in the warm milk mixture until completely smooth. Cover and stand for 15 minutes.
2. Put a non-stick frying pan over medium heat. When hot, drizzle some melted butter over the base. Add 60 ml (2 fl oz/1/4 cup) of the batter and swirl to cover the base. Cook for 30 seconds, or until bubbles start to appear. Carefully turn and cook for 30 seconds, then remove to a plate. Continue to make 12 perfect crepes. (It may take a little practice to get the first few right, but there will be plenty of batter to spare.)
3. Heat a chargrill pan to medium. Toss the pumpkin in a large bowl with the olive oil. Chargrill in batches for 1-2 minutes, or until cooked, turning once. Set aside to cool.
4. Heat the oil in a small frying pan until it starts to haze. Quickly fry the sage leaves in batches until crisp. Drain on paper towels.
5. Heat the grill (broiler) to very high. Put two pumpkin slices, some goat's cheese and a few sage leaves in one quarter of each crepe, saving some sage to garnish. Fold up into neat triangles and divide among four ovenproof oval gratin dishes.
6. Gently heat the cream, then stir in the fontina and pour over the crepes. Set the dishes on a large baking tray, put the tray under the grill and cook for 3-5 minutes, or until the cheese is bubbling. Scatter with the reserved sage leaves and serve.