Loaded S'more Crepes

Course: Breakfast, brunch

Cuisine: American, French

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: crepes

Calories: 196kcal

Author: Becky Hardin

Load up these homemade crepes with marshmallows, chocolate chips, and graham crackers so you can enjoy s'mores for breakfast too!

Print Recipe

Equipment

Kitchen Scale (optional)
High Powered Blender (click for my favorite)
Baking Sheet

Ingredients

2 large eggs 100 grams
2 tablespoons canola oil 25 grams
1 tablespoon granulated sugar 13 grams
1 cup all-purpose flour 120 grams
1⅓ cup milk 303 grams
2 cups mini marshmallows 86 grams
1 cup graham cracker crumbs 142 grams (about 9 cracker sheets)
1 cup chocolate chips 170 grams
Marshmallow creme optional, for garnish

Instructions

Combine the eggs, oil, sugar, flour, and milk in a blender. Blend until well combined and completely smooth.
2 large eggs, 2 tablespoons canola oil, 1 tablespoon granulated sugar, 1 cup all-purpose flour, 1⅓ cup milk
Heat a nonstick skillet over medium-high heat. Pour a small amount of crepe batter into the pan, and move the pan in a circular motion to coat the entire bottom of the pan with batter. Let cook about 30-60 seconds, or until the edges of the batter bubble slightly.
Slide a spatula under the edge of the crepe to make sure its ready. Flip the crepe and cook about 30 more seconds or until fully cooked. Remove and stack on a plate, making as many crepes as your batter will allow.
Preheat an oven on low broil settings. Place your marshmallows on a parchment-lined baking sheet in a single layer. Broil marshmallows for about 2 minutes, until they are bubbly and golden brown.
2 cups mini marshmallows
As soon as marshmallows are done, start filling your crepes. Place a layer of graham cracker crumbs on the inside of a crepe, followed by chocolate chips, and then marshmallows. Wrap crepe and garnish with more crumbs, marshmallow ice cream topping, and chocolate chips, if desired.
1 cup chocolate chips, 1 cup graham cracker crumbs, Marshmallow creme

Notes

This recipe yields about 12 (8-inch) crepes.
Crepe batter can be made up to 1 day ahead and stored (covered) in the refrigerator until ready to cook.
Nutritional information does not include optional ingredients.

Storage: Store unfilled crepes in an airtight container separated with parchment paper for up to 3 days or in the freezer for up to 4 months. Fill before serving.

Nutrition