I'm not the first to think of this variation on everyone's favorite campfire sweet, but I'm willing to pit mine against anyone else's! This is a win-win s'more because not only does it turn a beloved but messy dessert into something spectacular—and easy—for any time of year, but it also frees you from having to fire up the grill to reach chocolate-marshmallow nirvana.
Even better, you can secretly feel good knowing you are upping everyone's fiber with 100 percent whole-wheat crêpes (you can't say that about graham crackers), yet the crêpes are so tender and have such a deliciously nutty flavor that you'd never guess they're actually good for you. The marshmallow filling may be homemade or store-bought. Raspberries are optional, but I bet you'll find they add a welcome hit of color and tang.
Intrigued by the whole-wheat flour in the crêpes? Read my rant about white flour and my tips for using whole-wheat flour on the Gourmet Live blog. Then check out the 05.11.11 issue of Gourmet Live to read about my on-again, off-again affair with crêpes.
•Batter can be made 1 day ahead and refrigerated, covered. Unfilled crêpes can be made 3 days ahead and refrigerated in a resealable plastic bag. Bring to room temperature before using (so that they peel apart easily).
•Crêpes can be filled but not broiled 2 hours ahead and kept, loosely covered with plastic wrap, at room temperature, or 8 hours ahead and refrigerated, well covered. Bring to room temperature before broiling.
Recipe information
Total Time
1 hr 40 min (includes chilling batter)
Yield
Makes 4 to 6 servings
Ingredients
For crêpe batter:
For chocolate filling:
For marshmallow filling:
To assemble and serve:
Special Equipment
Preparation
Make crêpe batter:
Step 1
In a blender, combine all crêpe ingredients and purée on low speed until smooth (scrape down sides of blender, if necessary, and blend again until smooth; do not overblend). Transfer to an airtight container and refrigerate, covered, at least 1 hour.
Make chocolate filling while batter is chilling:
Step 2
In a small heavy saucepan over medium-low heat, melt chocolate and cream, stirring, until smooth. Transfer to a small bowl and set aside.
Make marshmallow filling while batter is chilling:
Step 3
In a bowl, whisk together marshmallow spread and water (start with 1 teaspoon water) until it is easily spreadable. Keep covered at room temperature.
Cook crêpes:
Step 4
Whisk batter. Brush skillet lightly with additional melted butter and heat over medium heat until hot. Fill a 1/4-cup measure three-quarters full with batter, then lift skillet from heat and pour in batter, tilting and rotating skillet to coat bottom in a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better. If batter is too thick to make a thin crêepe, stir in 1 to 2 tablespoons of water.)
Step 5
Cook crêpe until golden around edges and dry in center, about 45 seconds. Loosen crêpe from skillet with a heat-proof plastic spatula; with fingertips or spatula, flip crêpe over. Cook until underside is golden, about 15 seconds, then slide crêpe onto a kitchen towel and fold towel over it.
Step 6
Make more crêpes, brushing pan with additional melted butter occasionally (it's not necessary to brush every time) and stacking them on top of each other in the towel. (You should have about 12 to 14 crêpes.)
Assemble crêpes:
Step 7
Preheat broiler.
Step 8
Put a crêpe on a work surface. Spread 1 tablespoon of chocolate filling evenly over crêpe. Top with 1 tablespoon marshmallow and spread it evenly. Fold crêpe in half, then fold into thirds to form a wedge shape. Fill and fold remaining crêpes and arrange on a buttered, large, rimmed sheet pan.
Step 9
Brush crêpes lightly with melted butter, then sift confectioners' sugar over them. Broil crêpes about 6 to 7 inches from heat until golden brown, about 1 to 2 minutes.
Step 10
Transfer to plates and serve with raspberries if you like.
