Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) water
- 3 large eggs
- 3 tbsp (42 g) unsalted butter, melted (plus more for the pan)
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- 1/2 cup (150 g) Nutella (or 6 oz/170 g semisweet chocolate, melted)
- 2 cups (100 g) mini marshmallows
- 6 full sheets (about 90 g) graham crackers, crushed
- 1/2 tsp flaky salt (for finishing)
Do This
- 1. Blend crepe batter until smooth; rest 30 minutes.
- 2. Cook thin crepes in a buttered nonstick skillet over medium heat; keep warm in a 200°F (95°C) oven.
- 3. Spread each crepe with Nutella (or melted chocolate).
- 4. Sprinkle with mini marshmallows and crushed graham crackers; fold into quarters.
- 5. Warm folded crepes in a covered skillet over low heat for 2 minutes per side until gooey.
- 6. Top with extra graham crumble and a pinch of flaky salt; serve immediately.
Why You’ll Love This Recipe
- All the best parts of classic s’mores (chocolate, marshmallow, graham) in a soft, buttery crepe.
- Fast stovetop “toasting” melts the filling into a gooey, stretchy center.
- Flaky salt on top makes the chocolate taste even richer and keeps it from being overly sweet.
- Great for dessert, a special breakfast, or a DIY crepe bar for family and friends.
Grocery List
- Produce: none (optional: strawberries or bananas for serving)
- Dairy: whole milk, unsalted butter, eggs
- Pantry: all-purpose flour, granulated sugar, fine salt, vanilla extract, Nutella (or semisweet chocolate), mini marshmallows, graham crackers, flaky salt
Full Ingredients
Crepes (makes 8 crepes, about 10 inches each)
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp fine salt
- 3 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) water
- 3 tbsp (42 g) unsalted butter, melted and slightly cooled (plus 1–2 tsp more for greasing the pan as needed)
- 1 tsp vanilla extract
S’mores Filling and Topping
- 1/2 cup (150 g) Nutella or 6 oz (170 g) semisweet chocolate, melted
- 2 cups (100 g) mini marshmallows
- 6 full sheets graham crackers (about 90 g), crushed to a mix of crumbs and small chunks
- 1/2 tsp flaky salt, to finish (use a pinch per crepe)
Optional for Serving (still very on-theme)
- Extra chocolate drizzle (1–2 tbsp melted chocolate or warmed Nutella)
- Powdered sugar (1–2 tsp, light dusting)
Step-by-Step Instructions
Step 1: Make a smooth crepe batter
In a blender, combine the flour, sugar, and fine salt. Add the eggs, milk, water, melted butter, and vanilla. Blend for 20–30 seconds, stopping once to scrape down the sides if needed, until the batter looks silky and lump-free.
If you don’t have a blender, whisk in a large bowl: whisk dry ingredients first, whisk in eggs, then slowly whisk in milk and water, and finish with melted butter and vanilla. Keep whisking until the batter is as smooth as you can get it.
Step 2: Rest the batter (better texture, fewer tears)
Pour the batter into a bowl or measuring pitcher, cover, and rest for 30 minutes at room temperature. This lets the flour fully hydrate so the crepes cook up tender and less likely to rip.
Step 3: Set up your cooking and warming station
Preheat the oven to 200°F (95°C). Place a baking sheet inside; this is where you’ll keep cooked crepes warm while you finish the batch.
Set a 10-inch nonstick skillet over medium heat for 2 minutes. Have a small dish of butter and a silicone brush or paper towel ready for quick greasing.
Step 4: Cook the crepes (thin, flexible, and golden)
Lightly butter the skillet (a thin sheen, not a puddle). Pour in 1/4 cup (60 ml) batter and immediately swirl the pan to spread it into a thin round.
Cook the first side for 60–75 seconds, until the edges look dry and the bottom is lightly golden. Flip carefully (a thin spatula helps) and cook the second side for 20–30 seconds. Slide the crepe onto the warm baking sheet in the oven.
Repeat with the remaining batter, buttering the pan lightly as needed. You should get about 8 crepes.
Step 5: Prep the s’mores components
Crush the graham crackers into a mix of fine crumbs and small crunchy bits (a zip-top bag and rolling pin works well). Reserve about 1/3 cup of the crumbs for topping.
If using melted chocolate instead of Nutella, melt 6 oz (170 g) semisweet chocolate in a microwave-safe bowl in 20-second bursts, stirring well between bursts, until smooth. Let it cool for 2 minutes so it thickens slightly and doesn’t run everywhere.
Step 6: Fill, fold, and warm until gooey
Working with one crepe at a time, lay it flat. Spread about 1 tbsp Nutella (or about 1 tbsp melted chocolate) over the center area of the crepe, leaving a 1-inch border.
Sprinkle on about 1/4 cup mini marshmallows and 2 tbsp crushed graham crackers. Fold the crepe in half, then fold again into quarters (a triangle).
Return the filled crepe to the skillet over low heat. Cover with a lid and warm for 2 minutes. Carefully flip and warm, covered, for 2 minutes more, until the marshmallows are soft and the center feels gooey when gently pressed.
Step 7: Finish and serve
Transfer to a plate. Top with a sprinkle of the reserved graham crumble and a pinch of flaky salt. Serve immediately while the marshmallows are stretchy and the chocolate is glossy.
If making multiple servings, you can warm two folded crepes at once in a large skillet, adding 1–2 minutes total warming time as needed.
Pro Tips
- Thin batter is your friend: If the batter thickens while resting, whisk in 1–2 tbsp water to get back to a pourable consistency.
- Control the heat: If crepes brown too fast, reduce to medium-low. A steady gentle heat gives you flexible crepes that fold without cracking.
- Keep the filling contained: Don’t overfill. Too many marshmallows can spill out and stick to the pan; 1/4 cup per crepe is plenty.
- Cover to melt: The lid traps heat so the marshmallows soften without scorching the crepe.
- Salt matters: Use flaky salt (not fine) so you get little pops of seasoning without making the crepe taste salty.
Variations
- Peanut butter s’mores crepe: Add 1 tsp peanut butter under the Nutella, or use a chocolate-peanut spread.
- Cookies-and-cream s’mores: Swap graham crackers for crushed chocolate sandwich cookies and use white chocolate.
- Banana campfire crepe: Add 6–8 thin banana slices per crepe before folding for a cozy, diner-style twist.
Storage & Make-Ahead
Make the crepes ahead: Cook plain crepes up to 2 days in advance. Cool completely, then stack with parchment between crepes and store in an airtight container in the refrigerator.
Reheat: Warm plain crepes in a dry skillet over medium-low heat for 15–20 seconds per side, then fill and do the final low-heat covered melt as written.
Storing filled crepes: These are best fresh. If you must store leftovers, refrigerate in an airtight container for up to 1 day. Rewarm in a covered skillet over low heat for 3–4 minutes per side. Marshmallows won’t be quite as fluffy, but they’ll still be tasty and melty.
Nutrition (per serving)
Approximate, based on 2 filled crepes per serving using Nutella. Calories: 640; Protein: 12 g; Fat: 26 g; Carbohydrates: 92 g; Sugars: 46 g; Fiber: 3 g; Sodium: 430 mg.
