These easy smores crepes are perfect for breakfast or brunch. Thin chocolate crepes are filled with marshmallow fluff, graham crackers and chocolate chunks.
Beat eggs in a mixing bowl.
Add buttermilk, butter and vanilla extract and mix again.
Dump this dry mixture into the wet mixture and mix until just combined.
Refrigerate this batter for 30 minutes.
Then, use a ladle to pour the batter into a non-stick pan that's been brushed with melted butter. Use the back of the ladle to spread the batter as thin as possible. Cook for about a minute or until the top sets. Then, flip the crepe and cook the other side for about 40 seconds and your chocolate crepe is ready. Repeat with remaining batter.
Once all the crepes are ready and cooled down, spoon marshmallow fluff onto each crepe and toss some chocolate pieces and graham crackers.
Then, roll the crepes from one end to the other.
Top off the crepes with some more crushed graham crackers, if you like. Enjoy!