If you have been reading my blog this past week or so, you can probably figure out what the secret ingredient is in this rich dessert, but if you taste it, you would never know. Yep, these crepes have lentils in them, for a little extra protein and fibre in your dessert !
These are fairly easy to whip up, and the components can be made ahead of time and assembled just before serving. Who doesn’t like a little extra help when you have guests over, right?
For the crepes:
- 4 ounces semi-sweet chocolate, melted
- 1/2 cup flour
- 1 tablespoon dark cocoa
- 1/2 cup cooked black lentils
- 1/2 cup milk
- 4 large eggs
- butter for pan
Get your blender out and add all ingredients with the exception of the 4 ounces of chocolate. Blend at high until mixed, switch blender to a lower setting, then slowly drizzle melted chocolate through the smaller centre opening in the blender’s cover. Continue to mix until the melted chocolate is blended into the batter. Cover and set aside for about an hour. When ready to cook, place a crepe pan or non-stick frying pan over medium heat. Lightly butter the pan and pour 1/3 cup of the batter in, tilting the pan around to evenly distribute the batter. Cook for 1-2 minutes, until bubbles have appeared on the surface and that surface is fairly dry. Like so:
Remove to a plate, cover with a square of parchment, repeat until all batter is gone. This recipe will make 8 crepes, and they can be frozen with the parchment paper between the layers.
The cheesecake filling, for 8 crepes (half or quarter the recipe if you want smaller servings), use your mixer to blend the following, then keep in a large baggie in the fridge until ready to use:
- 2 8 ounce packages of cream cheese
- 1 cup confectioners sugar
- 2 tsp vanilla extract
- 1/2 cup whipping cream
And the cherry filling:
- 2 1/2 cups frozen unsweetened cherries
- 1/4 cup white sugar
- 1 tsp cornstarch, dissolved in 1 tsp water
- 1 tbsp Kirsch (optional)
Add the cherries and sugar to a saucepan and cook over medium heat until the cherries have released their juices and the mixture has reduced somewhat. Reduce heat to low-medium, then add cornstarch and water, cook for a couple minutes more until the mixture is glossy. Remove from heat, allow to cool somewhat, and if using, stir in kirsch. Place in a glass container and keep in the fridge until ready to use.
To assemble, pipe some of the cheesecake filling across the crepe, then spoon on some of the cherry mixture. Fold sides of crepe over. Serve with whipped cream and chocolate shavings.
Note: if you want a sweet treat with a healthier option, you can also fill these crepes with low-fat vanilla greek yogurt and plain cherries with a little stevia or other sweetener, and serve without the whipped cream. Spread them with some peanut or almond butter and slice a banana over top, the possibilities are endless with these chocolatey crepes. You can also just snack on the crepes themselves, they’re that good!