Loaded S'more Crepes

5 from 6 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American, French

Servings: crepes

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
High Powered Blender
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