How to Make It
Make the crepe batter, omitting the lemon, ricotta, and honey. Whisk the cocoa powder into the crepe batter.
Warm a nonstick skillet over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Swirl the pan as the batter begins to set.
Gently loosen the edge of the crepe with a spatula and, using your fingers and the spatula, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter.
Spread 2 tablespoons marshmallow crème onto each crepe, then top with ½ tablespoon hot fudge and 2 tablespoons nuts. Fold each crepe in half, then in half again to form a triangle.
Top each crepe with a drizzle of hot fudge, an additional sprinkle of nuts, and 1 tablespoon mini marshmallows.