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S’mores Crêpes

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Introduction

Discover the delightful twist on a classic campfire favorite with our “S’mores Crêpes” recipe. This unique blend of chocolate, marshmallow, and graham cracker goodness reimagined in crêpe form promises to be an unforgettable treat for your next outdoor gathering or as a cozy dessert at home.

Tips for this recipe

Ensure all ingredients are at room temperature before mixing. For the perfect consistency, whisk eggs thoroughly with milk and let stand to achieve fluffier crêpes. Also, be patient when layering your s’mores elements; a gentle touch will help you avoid tearing them.

Why you will love this recipe

S’mores Crêpes offer the nostalgic charm of traditional S’mores with an innovative presentation. The crispy, yet tender texture of the crêpe complements the gooey chocolate and pillowy marshmallow to create a harmonious blend that’s both easy to make and incredibly satisfying.

Ingredients

  • 1 cup whole milk
  • 3 large eggs
  • 1 cup whole-wheat pastry flour or spelt flour
  • 3 tablespoons unsalted butter, melted, plus additional for brushing pan
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 6 ounces 60% bittersweet chocolate, broken into small pieces or chopped
  • 6 tablespoons heavy cream
  • 1 1/2 cups marshmallow spread (homemade or store-bought)
  • 1 to 2 teaspoons warm water
  • 1 tablespoon unsalted butter, melted
  • sugar

Advised equipments

– KitchenAid Stand Mixer: Effortlessly mix your batter.

– Non-stick Skillet (Fry Pan): Great for cooking crêpes without sticking.

– Piping Bag Set: For neatly placing fillings on the crêpe base.

– Silicone Spatula: Aids in easy scraping and mixing of ingredients.

– Candy Thermometer: Essential for monitoring sugar syrup temperature when making chocolate sauce.

– Electric Kitchen Scale: Ensure precise measurements of your delicate crêpe ingredients.

– Non-stick Cooking Mat & Silicone Baking Mats: Ideal for rolling out and cooking crêpes without sticking.

– Dutch Oven: Perfect for melting chocolate over low heat.

– Smoking Kit (Low and Slow): For achieving the smoky flavor if desired in your crêpe presentation.

History of the recipe

The concept of combining chocolate, marshmallow, and graham cracker elements into a single dish has been a delightful American phenomenon for decades. “S’mores Crêpes” take this beloved campfire tradition and elevate it to a sophisticated dessert experience that celebrates the simplicity of traditional S’mores while offering an innovative culinary twist.

Fun facts about this recipe

Did you know? The crêpes themselves trace their origins back to France, where they were first prepared as a thin, round pancake. Crêpes have evolved over time and now exist in various forms across the world, reflecting local flavors and culinary traditions. In this “S’mores Crêpe” recipe, we’ve honored that tradition by adapting an iconic American dessert into a global gourmet dish.

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S'mores Crêpes

S'mores Crêpes

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Non-stick Skillet (Fry Pan)

  • - Piping Bag Set

  • - Silicone Spatula

  • - Candy Thermometer

  • - Electric Kitchen Scale

  • - Non-stick Cooking Mat

  • - Silicone Baking Mats

  • - Dutch Oven

  • - Smoking Kit (Low and Slow)

Ingredients

  • 1 cup whole milk

  • 3 large eggs

  • 1 cup whole-wheat pastry flour or spelt flour

  • 3 tablespoons unsalted butter, melted, plus additional for brushing pan

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 6 ounces 60% bittersweet chocolate, broken into small pieces or chopped

  • 6 tablespoons heavy cream

  • 1 1/2 cups marshmallow spread (homemade or store-bought)

  • 1 to 2 teaspoons warm water

  • 1 tablespoon unsalted butter, melted

  • sugar",

  • ,

Instructions

1

Instruction 1

In a blender, combine all crêpe ingredients and purée on low speed until smooth (scrape down sides of blender, if necessary, and blend again until smooth; do not overblend). Transfer to an airtight container and refrigerate, covered, at least 1 hour.
2

Instruction 2

In a small heavy saucepan over medium-low heat, melt chocolate and cream, stirring, until smooth. Transfer to a small bowl and set aside.
3

Instruction 3

In a bowl, whisk together marshmallow spread and water (start with 1 teaspoon water) until it is easily spreadable. Keep covered at room temperature.
4

Instruction 4

Whisk batter. Brush skillet lightly with additional melted butter and heat over medium heat until hot. Fill a 1/4-cup measure three-quarters full with batter, then lift skillet from heat and pour in batter, tilting and rotating skillet to coat bottom in a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better. If batter is too thick to make a thin crêepe, stir in 1 to 2 tablespoons of water.)
5

Instruction 5

Cook crêpe until golden around edges and dry in center, about 45 seconds. Loosen crêpe from skillet with a heat-proof plastic spatula; with fingertips or spatula, flip crêpe over. Cook until underside is golden, about 15 seconds, then slide crêpe onto a kitchen towel and fold towel over it.
6

Instruction 6

Make more crêpes, brushing pan with additional melted butter occasionally (it's not necessary to brush every time) and stacking them on top of each other in the towel. (You should have about 12 to 14 crêpes.)
7

Instruction 7

Preheat broiler.
8

Instruction 8

Put a crêpe on a work surface. Spread 1 tablespoon of chocolate filling evenly over crêpe. Top with 1 tablespoon marshmallow and spread it evenly. Fold crêpe in half, then fold into thirds to form a wedge shape. Fill and fold remaining crêpes and arrange on a buttered, large, rimmed sheet pan.
9

Instruction 9

Brush crêpes lightly with melted butter, then sift confectioners' sugar over them. Broil crêpes about 6 to 7 inches from heat until golden brown, about 1 to 2 minutes.
10

Instruction 10

Transfer to plates and serve with raspberries if you like.
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