Now, you can go ahead and be lazy and stick a few squares of chocolate and some mini marshmallows on one of my whole wheat crêpes, fold it up, bake it till it melts, and call it a s’more, but I swear it won’t have any finesse. I’m not talking with a lifted pinkie here; I’m calling it as I see it: A crêpe stuffed with shards of chocolate and lumps of marshmallow is just plain clunky to look at and downright unfair to the spirit of the crêpe.
Instead, try my method and see just how great a s’mores crêpe can be! Forget the traditional milk chocolate and go with good bittersweet chocolate—you need the deeper flavor to offset the sugary marshmallow—then melt it with a little cream to make it spreadable at room temperature. Whip up your own marshmallow spread—it’s so easy you won’t believe you are a mere five minutes away from creamy sweet bliss—then swirl them together onto your crêpes and fold them up. Brush the plump little triangles with a little butter and dust with sugar, then broil to crisp them up and caramelize the tops. Molten chocolate and marshmallow will begin to ooze out, just like the campfire ones are supposed to do and often don’t, and you’ll realize once again, that the name is right on the money: They absolutely do taste so good, you’ll want some more. This, I think, just might be the crêpe that never goes out of style. See for yourself. Check out my s’mores crêpes on Epicurious.com and let me know what you think (http://www.epicurious.com/recipes/food/views/Smores-Crepes-365549).
Kemp Minifie was wrapped up in all aspects of food at Gourmet magazine for 32 years, and is now part of the Epicurious team.
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