Loaded S’more Crepes (Easy Crepe Recipe)

Loaded S’more Crepes are the perfect sweet dessert crepes! Follow this easy crepe recipe to make the batter and learn how to make them at home, then add your filling. These are loaded with milk chocolate, marshmallows, and crumbled graham crackers. Yum!

Easy Crepe Recipe

When I was recently in New Orleans, we had the awesome opportunity to take cooking classes Langlois Culinary Crossroads. We had the most amazing gumbo, followed by fresh crepes! The chefs were patient with me while I made my very first crepe EVER, and it was so fun! My mind immediately raced to all the variations I could make, and of course, I thought of a sweet S’mores crepe first.

Now I want to encourage you guys to try making crepes at home too! I know how terrifying the thought of making these is at first, but YOU CAN DO IT! This is a super easy crepe recipe. It takes a bit of practice with the timing and flipping, but once you’ve got it down, it feels like second nature.

You can use the basic crepe recipe (batter and how-to) and then use any filling ideas you want. S’mores is just the tip of the iceberg here (but it is so delicious for dessert).

What is a crepe?

A crepe is a very (very) thin pancake that originated in France. They are typically served folded up and filled with all kinds of ingredients. You can choose between sweet crepes (like this recipe!) or savory crepes. The “pancake” batter is spread thin in a pan/skillet and heated briefly to cook.

Crepe Batter Ingredients

• Eggs
• Oil (I use canola oil)
• Granulated Sugar
• Flour
• Milk

All you need to make homemade crepe batter is a few ingredients that you probably already have. Combine everything in a blender and it’s ready to cook.

How to Make Crepes at Home

1. Start making the crepe batter by blending ingredients together until smooth.
2. Use a non-stick skillet (cast iron works great) on medium-high heat. Use a small amount of batter for each crepe.
3. Move the pan in a circular motion to spread the batter out over the whole pan and make it nice and thin. Let it cook just until the edges of the batter start to bubble a little (30-60 seconds).
4. Slide a spatula under the edge of the crepe, quickly flip it, and let it cook another 30 seconds.
5. Then fill them up, fold them over, and you’re ready to serve.

Be sure to check the recipe card below for the full step by step recipe instructions.

S’mores Dessert Crepes

This is one of my favorite sweet crepe recipes to serve for dessert or just an extra special breakfast. The s’mores filling is chocolatey and decadent and I just can’t get enough. All you need for the filling/topping is chocolate chips, marshmallows, and graham crackers. I recommend broiling the marshmallows to get that authentic campfire s’mores taste. Serve these with a side of marshmallow or vanilla ice cream!

This easy crepe recipe will come in handy for decadent weekend breakfasts and special desserts alike. Trust me, it’s simpler than you think. Give it a try and be sure to let me know how it goes in the comments.

If you love s’mores, give these sweet recipes to try:

• S’mores Dessert Pizza
• Easy S’mores Cookies
• S’mores Ice Cream Sandwich
• Toasted S’mores Martini
• S’mores Breakfast Parfait

Recipe

Loaded S'more Crepes

5 from 6 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Serves12 crepes

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

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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

Recommended Equipment

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

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

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• 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 Information

Serving: 1crepe Calories: 196kcal (10%) Carbohydrates: 29g (10%) Protein: 4g (8%) Fat: 8g (12%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.01g Cholesterol: 37mg (12%) Sodium: 79mg (3%) Potassium: 76mg (2%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 89IU (2%) Calcium: 45mg (5%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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