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Decadent S'mores Crepe Stack

A towering stack of thin, buttery crepes layered with gooey mini marshmallows, thick chocolate fudge, and topped with crunchy graham crackers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 0.5 cup whole milk
  • 0.5 cup water
  • 0.25 tsp salt
  • 2 tbsp unsalted butter melted, plus extra for the pan
  • 1 tsp vanilla extract
Filling & Toppings
  • 1.5 cups thick chocolate fudge sauce warmed
  • 3 cups mini marshmallows
  • 3 whole graham crackers broken into squares and crumbs

Equipment

  • Blender
  • Non-stick skillet or crepe pan
  • Spatula
  • Oven broiler or culinary torch

Method
 

  1. Blend flour, eggs, milk, water, salt, melted butter, and vanilla until smooth. Rest batter in the fridge for 30 minutes.
  2. Heat a greased non-stick skillet over medium heat. Pour 1/4 cup of batter, swirling the pan to create a thin, even layer.
  3. Cook for 1 minute until edges lift, flip, and cook 30 more seconds. Repeat to make 8-10 crepes.
  4. Preheat broiler to low.
  5. On a baking sheet, layer one crepe, a thin spread of warm chocolate fudge, and a scatter of mini marshmallows. Repeat until all crepes are stacked.
  6. Top the stack with a generous pour of chocolate fudge and extra marshmallows.
  7. Broil for 1-2 minutes until marshmallows are puffed and golden brown (watch closely to prevent burning!).
  8. Remove from oven, top with graham cracker pieces, and serve immediately.

Notes

Resting the crepe batter is essential for a tender texture that won't tear. The crepes can be made up to two days in advance and stored in the fridge.