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.
