Whisking cocoa powder into traditional crepe batter is all it takes to make a decadent chocolate crepe. But it doesn’t stop there. Adding marshmallows two ways (fluffy marshmallow crème and mini marshmallows), as well as hot fudge and chopped nuts turns the delicate chocolate crepes into a rocky road-inspired dessert. Both kids and adults will love this treat, which can be served as a special birthday breakfast or whipped up for a holiday dessert. Not a fan of marshmallows? Get creative with your chocolate crepe toppings, be it a slathering of creamy peanut butter or a dollop of Nutella.
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.
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