Hands-On Time
15 Mins
Total Time
1 Hour
Yield
Makes 13 crepes

How to Make It

Step 1

Make the crepe batter, omitting the lemon, ricotta, and honey. Whisk the cocoa powder into the crepe batter.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Top each crepe with a drizzle of hot fudge, an additional sprinkle of nuts, and 1 tablespoon mini marshmallows.

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