Nutella Pomegranate Crepes

by Jennifer on May 17, 2013

in Breakfast Sweets, Sponsored Posts

I love me some breakfast.

You guys probably figured that out, what with all of my breakfast recipes, like cherry danish and chai pancakes.

But, I never actually made the proclamation. So, here it is:

I love me some breakfast!

It truly is ideal,

If I had it my way,

I’d have breakfast for every meal!

(This is what a bachelor’s degree in English will get you. Totally worth it.)

Anyway, the best time to have breakfast, in my little, ‘ol humble opinion? After dark! There is something about scarfing down bacon and pancakes for dinner that makes the evening seem more special. Maybe because it’s a little naughty? Like the breakfast police might bust down your door at any moment, screaming, “Put down that delicious fried meat candy and put your hands up!” Preferably in a British accent.

So, when I had the chance to be a part of the I Can’t Believe It’s Not Butter! Breakfast After Dark campaign, I was on board immediately! Even before I knew that Lisa Vanderpump, of The Real Housewaives of Beverly Hills and Vanderpump Rules fame, was a part of the campaign. There are some super cute webisodes online with Lisa – keep your eye out for Giggy the pom!

These crepes are made with I Can’t Believe It’s Not Butter! buttery spread instead of regular butter, which gives you all of that yummy richness with less saturated fat! You’re not losing out on any flavor, trust me – these are the bomb diggity. What, it’s not the 90′s anymore?

Try them today!

Nutella Pomegranate Crepes

Author: Jennifer

Recipe type: Breakfast

Serves: 8-10 crepes

Ingredients

2 eggs
¾ cup milk
½ cup plus 2 tablespoons water
3 tablespoons I Can’t Believe It’s Not Butter! butter spread, melted and cooled slightly
3 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1 cup flour
1-2 tablespoons of Nutella per crepe
1-2 teaspoons pomegranate seeds per crepe

Instructions

Throw all ingredients except for the Nutella and pomegranate seeds into a blender. Blend for 15 seconds, or until mixture is smooth and well incorporated. Put batter in a pourable container (like a large measuring cup) and refrigerate for 1 hour. You can also make the batter the night before!
Heat a small, non stick pan over medium-low to medium heat (use I Can’t Believe It’s Not Butter! butter spread or a non-stick spray to coat the pan). Pour approximately 2 ounces of batter into the pan. Swirl the batter to coat the entire pan. Cook for about 1 minute. Carefully flip and continue cooking for about 30 seconds. To keep crepes warm while you finish cooking the number you need, put them on a paper towel lined baking sheet in the oven at 200 degrees.
Fill each crepe with Nutella and pomegranate seeds. Enjoy!

Notes

Adapted from Alton Brown

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.