Following on the theme of breakfast, from the last two smore recipes, this week’s is a crêpe s’more using those yummy thin pancakes I so adore. I didn’t make them from scratch, though the batter is not difficult to prepare. I had a mix for Swedish style crêpe pancakes so I used those. More typical (and thinner) crêpes would be fantastic, too. They even sell pre-made ones at the grocery store, although last time I looked for them I couldn’t find them (aren’t they usually in the produce section near the strawberries?).
- 3 Plush Puffs Gourmet Marshmallows for each small-sized crêpe pancake (5-6 for large crêpes)
- 4 small-sized crêpes
- Fillings, such as Nutella, peanut butter, jams and preserves, lemon or lime curd, chocolate sauces, etc.
Make or warm up the crêpes and lay out on plates. Spread the crêpes with a filling. In the pictures, there are crêpes with Nutella, peanut butter, strawberry preserves and blueberry preserves. Toast the marshmallows and lay them on the fillings (3 per small crêpe). I used Caramel Swirl Plush Puffs with the Nutella, Chocolate Chipetta with the peanut butter, and Sydneys’ Cinnamon with the preserves. This is a time to get creative with combinations of flavors! Roll up or fold the crêpes and serve.