Some culinary combinations are so perfect they can work in a variety of configurations. Bacon, lettuce, and tomato makes a perfect sandwich, but also an amazing pasta (swap out arugula for lettuce). The pairing of chocolate and peanut butter works as well in ice cream as it does in a candy bar. Grilled cheese and tomato soup can be adapted into an eggs Benedict.
The combo of graham crackers, marshmallow, and chocolate—recipe first published in a 1927 publication called Tramping And Trailing With The Girl Scouts—is sheer perfection. It’s one of those tastes from your childhood that’s exactly as wonderful as you remember (see also: peanut butter and jelly). So why not try to incorporate s’mores into more traditional, not-campfire related dishes?
Sleepover breakfasts are a high bar around our house: When the kids have overnight guests, you want to bring a little more to the Sunday morning table. One morning, as my husband prepared his traditional breakfast crepes, my daughter and her friend talked about different types of fillings and thought s’mores crepes would be a great idea. My husband immediately pounced on this culinary challenge (this is not a surprise if you read this website regularly). Over years of honing, mini-marshmallows were tossed in favor of lightly microwaved marshmallow fluff, spread on the crepe as a base. Then gently crushed Golden Grahams cereal and mini-chocolate chips are sprinkled in as filling. The mind-blowing result certainly has made our kitchen a popular post-sleepover destination. (Believe me, with that much sugar as a breakfast main course, I add a lot of fruit to the table.)
Sure, you may not want to make crepes on a workday. But for a fun weekend brunch (especially when kids are involved), we recommend giving the taste sensation of s’mores crepes a try.
- 1 cup milk
- 1 cup flour
- 3 eggs
- 1/2 tsp. sugar
- Pinch salt
- 1/2 tsp. oil
- Mini-chocolate chips
- Golden Grahams
- 1 jar marshmallow fluff, like Kraft’s Jet-Puffed Marshmallow Creme
Mix milk, flour, eggs, sugar, salt, and oil thoroughly into a batter. Let chill in fridge for an hour. Then fry up crepes in butter, using a ladle to pour the batter onto a frying pan. Flip once.
Lay a cooked crepe out on a large plate. Microwave the fluff jar briefly (making sure it’s a jar with no metal), only about 10 seconds or so. Spread a tablespoon of fluff on one side of the crepe. Sprinkle a tablespoon of slightly crushed Golden Grahams, and a tablespoon of mini-chocolate chips on top of the fluff. Fold crepe over and serve (with fruit, I beg of you).