Nutella S’mores Crepes

Beautiful golden Crepes full of Graham cracker crumbs, stuffed with Nutella and roasted, toasted Marshmallows — to start your weekend the right way. The S’mores way.

Ok. Of all things S’mores… This is the most holy. Because Nutella happened to cross paths with them and make them into the most beautiful, sinful things I could ever have imagined.

I haven’t made Crepes in a while, and I really wanntetd’em. It seems I’m still on a sugar kick/high from all the Nutella recipes I’ve been creating for you guys.

And in typical me fashion, I can’t do normal and simple. Well, wayd-a-minute — these are simple….but not normal. Ok, normal to me, but maybe not so normal to other people? Anyway. Wahteverrrr…

I like to have my desserts for breakfast. And it’s the weekend. And they’re S’mores. With Nutella.

With roasted, toasted, oozy, gooey marshmallows.

With some serious attitude.

And nothing is simpler than throwing everything into the blender — or bullet (I love my bullet turned into a blender!), and letting it do alllll the hard work for you.

And then cooking the most perfect stack of Crepes, cooked with Graham cracker crumbs inside the batter for extra S’mores craziness.

The perfect wake up on a Saturday morning. Or Sunday. Or brunch even.

And, would you believe, one crazy stuffed crepe was all we needed to satisfy any urges, put to rest all cravings, and stop the hunger pangs from destroying the mood.

Hard to believe that one is enough — but the good news is that there’s plenty leftover to continue to S’mores kick during the day. Or dessert.

Nutella S'mores Crepes

Beautiful golden Crepes full of Graham cracker crumbs, stuffed with Nutella and roasted, toasted Marshmallows -- to start your weekend the right way. The S'mores way.

Weight Watchers: 6pp per crepe (including Nutella and Marshmallows)

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Serves: 8 medium sized crepes

Ingredients

Crepes:

• 1 cup plain flour (I used Spelt flour, but all purpose is fine)
• 1/4 cup graham cracker crumbs
• 2 tablespoons natural granulated sweetener or sugar of choice
• Pinch of salt
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups unsweetened almond milk , or any skim/low fat milk

Filling:

• 1 cup Marshmallows
• 4 tablespoons Nutella -- or any hazelnut cacao spread (about 2 teaspoons Nutella per crepe)

Topping:

• 2 tablespoons Graham cracker crumbs (1 teaspoon per crepe)

Instructions

• Combine Crepe ingredients in a blender or bullet blender and blend until batter is smooth and free from lumps (about 2 minutes). Scrape the sides down with a spatula and the inside of the base, and blend again for a further minute to ensure all flour has been blended.
• Pour about 1/4 cup batter onto the centre of a nonstick pan lightly greased with butter, while swirling the pan to evenly cover the base and create a thin crepe. When golden and crepe begins to pull away from the sides of the pan, flip (I use my fingers to flip them).
• Remove when cooked through (about 1-2 minutes per side), and repeat with remaining batter. Fill each crepe with Nutella and roasted marshmallows (see below) and fold over. Top with graham cracker crumbs.
  
  

Roasted Marshmallows:

• Cover a baking tray with parchment/baking paper, and place marshmallows on the tray in a single layer. Place into a preheated oven with grill/broil settings on medium heat and oven shelf in the middle or upper part of the oven (not to close to the top of the oven, or they can burn.)
• Keep an eye of your marshmallows, and after about 2 minutes or when golden on top - melted and spread out, remove them and immediately spoon them onto your crepes.

Notes

© 2014 Cafe Delites. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please provide a link back to this post for the original recipe.

Nutrition

Calories: 218kcal | Carbohydrates: 36g | Protein: 7.6g | Fat: 5.2g | Fiber: 0.5g | Sugar: 18.2g