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Decadent Confetti Crepes with Chocolate Lentil Creme, Toasted Hazelnuts & Fresh Pears: The Ultimate Brunch or Dessert Recipe

Prepare to be enchanted by a culinary delight that beautifully marries the unexpected with the utterly irresistible: Confetti Crepes. These delicate, beautifully patterned crepes feature surprising little polka dots of color, hinting at the wholesome secret ingredient within. They are generously filled with a sinfully smooth and creamy chocolate lentil creme, complemented by the delightful crunch of golden toasted hazelnuts and the crisp, refreshing sweetness of fresh pears. Perfect for an elegant spring brunch, a memorable Mother’s Day celebration, or a truly decadent dessert, these crepes are designed to impress and satisfy. And here’s a little secret for you: the star of the show, our amazing chocolate lentil creme, isn’t just for crepes; it’s also incredibly delicious slathered on toast or makes a fantastic, unique cake filling. Get ready to elevate your dessert game! (Jump directly to the full recipe below.)

Are you searching for that truly luxurious, show-stopping dessert for your next sophisticated dinner party, or perhaps a comforting yet elegant treat for a lazy Sunday brunch? Look no further, for you’ve stumbled upon a recipe that will not only meet but exceed your highest expectations. These Confetti Crepes redefine what’s possible in the realm of sweet indulgence, proving that healthful ingredients can lie at the heart of the most decadent creations.

It might seem hard to believe that humble lentils, those tiny powerhouses of nutrition, could form the luxurious base for a dessert so exquisitely smooth and rich in chocolatey flavor. Yet, they do, creating a creme that is both deeply satisfying and surprisingly wholesome. When paired with the satisfying crunch of toasted hazelnuts and the vibrant freshness of juicy pears, you achieve a harmonious symphony of textures and tastes, all in one bite.

Imagine the creamy, dreamy texture of your favorite chocolate spread, like a sophisticated Nutella, but infused with a lush, mysterious depth that only dark chocolate and earthy lentils can provide. Now, picture this exquisite creme enrobed in a playful, polka-dotted crepe, each “confetti” piece a tiny lentil speckle adding visual charm and a whisper of nutty flavor. It’s an experience that tantalizes all the senses, from the first visual impression to the last lingering taste.

My own love affair with crepes began years ago, on the bustling streets of Paris, where I first tasted those delicate, lacy pancakes filled simply with Nutella from a street vendor. That moment solidified crepes with chocolate and hazelnuts as one of life’s purest, most delightful pleasures. It’s a classic combination that, on its own, seems impossible to improve upon. But then, a revelation: add a few thin slivers of perfectly ripened, sweet pears, and you unlock an entirely new dimension of flavor and freshness. The crisp, juicy pear cuts through the richness of the chocolate and nuts, elevating the entire experience to something truly unforgettable.

The secret to the unparalleled depth of flavor in this dish lies in the earthy black lentils. They are an impeccable partner to dark chocolate, working synergistically to smooth and mellow the intensity of the cacao, creating a sophisticated richness that is both comforting and intriguing. This unique lentil-chocolate pairing forms the heart of our luscious creme. When you introduce the golden crunch of perfectly toasted hazelnuts and the bright, crisp freshness of juicy pears, you transcend the ordinary. You’re not just creating a dessert; you’re crafting an unforgettable culinary journey. And because of the ingenious “lentil goodness” so cleverly hidden within the smooth chocolate creme, these confetti crepes are wonderfully versatile. They transform effortlessly into a surprisingly nourishing and utterly delightful brunch dish. You’ll be amazed at how easily you can indulge in your ultimate chocolate fix, lazily sipping a good espresso latte and engaging in lively conversation with friends, all while unknowingly enjoying a significant boost of healthy nutrition.

Here at our house, we’ve been embracing the versatility of lentils with enthusiasm lately, constantly discovering new and delicious ways to incorporate these wonderful Canadian-grown legumes into our meals. From savory stews to unexpected sweet treats like these crepes, lentils offer an incredible range of culinary possibilities that are both nutritious and incredibly flavorful. This recipe is a testament to their adaptability and their capacity to transform familiar dishes into something truly extraordinary.

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Kitchen Frau Notes: One of the many beauties of this Confetti Crepe recipe is its remarkable make-ahead potential. All the individual components can be meticulously prepared the day before you plan to serve, streamlining your efforts and making last-minute assembly for guests an absolute breeze. I often prepare the crepes themselves a day in advance, stacking them neatly and keeping them covered with plastic wrap right on the kitchen counter. Any unused portions of crepes or creme can be safely stored in the refrigerator for 4 to 5 days, making them perfect for impromptu breakfasts or delightful snacks throughout the week. The leftover chocolate lentil creme, in particular, is a treasure; try it generously slathered on toast, dolloped onto fresh fruit, or even as a decadent dip. The only element truly requiring last-minute attention is whipping the fresh cream for garnish, ensuring it’s light and airy. However, if time is of the essence, a high-quality store-bought real whipped cream aerosol can is a perfectly acceptable shortcut – your secret is safe with me!

Confetti Crepes with Chocolate Lentil Creme, Toasted Hazelnuts and Fresh Pears

Ingredients:

For the Sweetened Lentils:

½ cup (110gms) black beluga lentils
2 cups (480ml) water
2 tablespoons sugar

For the Confetti Crepes:

2 large eggs
1 cup plus 2 tablespoons (270ml) milk
¼ teaspoon salt
2 tablespoons (30ml) melted butter or oil
½ teaspoon pure vanilla extract
1 cup (240ml) all purpose flour (or for gluten-free crepes: ½ cup/75gms millet flour, ⅓ cup/50gms sweet rice flour, ¼ cup/35gms tapioca starch)
½ cup (120ml) cooked, sweetened black beluga lentils – from the batch prepared above
A small amount of butter or coconut oil for frying the crepes

For the Velvety Chocolate Lentil Creme:

1 cup (170gms) good quality dark chocolate chunks or chips, or finely chopped dark chocolate (minimum 60% cacao)
¾ cup (180ml) whipping cream (heavy cream)
¼ cup (50gms) lightly packed brown sugar
1 teaspoon pure vanilla extract
The remaining cooked, sweetened black beluga lentils from above (approximately 1 cup/240ml)

To Fill and Garnish the Crepes:

¾ cup (100gms) raw hazelnuts
½ cup (120ml) whipping cream, freshly whipped
2 ripe, juicy pears

Instructions:

Preheat your oven to 350°F (175°C).

To Cook the Sweetened Lentils: In a small saucepan, combine the black beluga lentils, 2 cups of water, and 2 tablespoons of sugar. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the saucepan tightly and allow the lentils to simmer undisturbed for approximately 40 to 45 minutes, or until they are tender yet still hold their shape beautifully – avoid overcooking them to mushiness. Once cooked, drain the lentils thoroughly in a fine-mesh sieve and spread them out evenly on a plate or baking sheet to cool completely. Carefully measure out ½ cup of these cooked lentils to incorporate into your crepe batter. The remaining cooked lentils, which should be about 1 cup (240ml), will be reserved for the luscious chocolate lentil creme.

To Prepare the Confetti Crepe Batter: While the lentils are simmering, you can begin preparing your crepe batter. In a spacious mixing bowl, vigorously whisk the eggs until they are light and frothy. Gradually incorporate the milk, salt, melted butter (or oil), and pure vanilla extract, continuing to whisk until all ingredients are thoroughly combined and smooth. Next, add the all-purpose flour (or your chosen gluten-free flour blend if preferred) and whisk until the batter is velvety smooth and free of any lumps. For an even smoother consistency, you can also combine all these ingredients in a blender and process until uniform. Once combined, gently stir in the ½ cup of cooked black lentils. This resting period is crucial; allow the batter to sit at room temperature for at least 30 minutes, or up to 2 to 3 hours. This allows the flour to fully absorb the liquid, slightly thickening the batter, and gives any air bubbles a chance to rise and dissipate, resulting in exquisitely smooth and tender finished crepes.

To Toast the Hazelnuts to Perfection: While your crepe batter is resting, prepare the hazelnuts. Spread the raw hazelnuts in a single layer in a small pie plate or a shallow baking tin. Place them into your preheated oven and toast for 15 to 20 minutes. You’ll know they’re ready when your kitchen is filled with their irresistible nutty aroma, and you can visibly observe that several of the skins have begun to crack and peel. Promptly remove the pan from the oven and carefully dump the warm, toasted hazelnuts onto a clean kitchen towel. Gather the sides of the towel over the nuts and rub them vigorously. This friction helps to remove most of the papery skins, which can impart a slight bitterness. Don’t worry if a few stubborn skins remain; it won’t affect the flavor significantly. Allow the nuts to cool completely, then remove them from the towel (shaking out and discarding the loosened skins). Transfer the cooled hazelnuts to a cutting board and coarsely chop them. Set them aside; they’ll add a wonderful crunch when you assemble your crepes.

To Cook the Delicate Crepes: Once your crepe batter has had its essential resting time, heat a 10-inch (25cm) non-stick or heavy-bottomed skillet over medium heat. Add just a small amount of butter or coconut oil – approximately half a teaspoon – to coat the pan lightly. The pan is adequately hot when the fat begins to sizzle gently. Using a ¼-cup (60ml) measuring scoop or a small ladle, pour ¼ cup of the crepe batter into the center of the hot pan. Immediately pick up the pan and quickly tilt and rotate it in a circular motion, allowing the batter to spread evenly into a thin, round sheet, forming a crepe about 7½ inches (19cm) in diameter. Cook the crepe for about 1 to 2 minutes, until the edges begin to visibly release from the pan, and when you gently lift an edge with a spatula, you see a lovely golden-brown underside, and the top surface appears dry. With a swift motion, flip the crepe over with your spatula and cook the second side for precisely 30 seconds. The goal is to cook it just enough to set, without developing significant brown spots, which preserves the charming polka-dot effect of the lentils on that side. Transfer the cooked crepe to a plate. Continue this process with the remaining batter. Remember, the very first crepe is almost invariably a “dud” – consider it a chef’s perk or a tasty treat for a hungry pet! After the initial one, you should yield approximately 8 beautifully cooked, confetti-speckled crepes.

To Create the Silky Chocolate Lentil Creme: In a small saucepan or a microwave-safe bowl, gently heat the ¾ cup whipping cream and the brown sugar until the mixture is hot, but crucially, not boiling. Meanwhile, place your good quality dark chocolate chunks or chips into a blender. Pour the hot cream mixture directly over the chocolate in the blender. Process for approximately 5 seconds, just long enough for the hot cream to melt the chocolate into a wonderfully smooth, glossy liquid. Now, add the pure vanilla extract and the remaining cooked black lentils (about 1 cup/240ml). Continue to process until the mixture transforms into an utterly smooth and creamy puree, with no visible lentil pieces remaining. Scrape this delectable creme into a container, cover it tightly with a lid or plastic wrap, and refrigerate until it is thoroughly thickened and cold – this typically takes several hours or, ideally, overnight. This creme can even be prepared several days in advance, making it incredibly convenient for entertaining. You will have approximately 2 cups (480ml) of this heavenly chocolate lentil creme, ready for use.

To Artfully Assemble the Crepes: Lay each prepared crepe flat on a plate or a clean cutting board, ensuring the side with the charming lentil polka dots is facing down. Using an offset spatula or the back of a spoon, spread a scant ¼ cup of the velvety chocolate lentil creme evenly over the crepe, leaving a neat 1-inch (2cm) border around the edges. This careful spreading ensures a balanced bite and prevents the filling from oozing out.

Next, generously scatter about 1 tablespoon of your coarsely chopped toasted hazelnuts over the chocolate lentil creme. This adds a crucial textural contrast and a delightful nutty aroma. Take a ripe, juicy pear and slice a quarter of it very thinly. Arrange these delicate pear slices artfully over the chocolate and hazelnuts, making sure to reserve a couple of the most elegant slivers for the final garnish of your finished crepes.

Carefully roll up the crepe, using your fingers to gently tuck in the ingredients as you go, creating a neat, cylindrical package. Repeat this layering and rolling process with all the remaining crepes. For a refined presentation, you can cut each rolled crepe in half diagonally before arranging the two halves artfully on a serving plate. Alternatively, for a more rustic charm, leave them whole. Garnish each serving with a dollop of freshly whipped cream, a final sprinkle of chopped hazelnuts for extra crunch, and those reserved delicate slivers of pear. The visual appeal is as stunning as the taste!

This recipe yields 8 exquisitely stuffed crepes, making it a perfect decadent dessert for 8 guests, or a truly elegant and unusual brunch for 4. Prepare for rave reviews!

Guten Appetit! (Enjoy your meal!)

We hope you thoroughly enjoy creating and savoring these unique and delicious Confetti Crepes. They are truly a testament to how creative cooking can transform simple ingredients into something extraordinary.

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