S’more crêpes

Servings: 8 crêpes

Ingredients:

8 bacon slices, cooked crisp

1 1/3 cups (200 g) Cora plain crêpe mix

1 1/3 cups (325 ml) milk (or plant-based beverage)

1 cup coco-hazelnut spread

24 regular-sized marshmallows

Preparation:

1. Cook the bacon until nice and crispy. Set aside on a plate.
2. In a large bowl, whip the Cora crêpe mix with the milk until the batter is smooth.
3. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/4 (60 ml) cup of the batter to the centre of the pan and rotate the pan to spread the mixture evenly.
4. When the edge lifts away easily and starts to brown, after about 1 minute, flip the crêpe over using a spatula and cook for a further 30 seconds or until cooked through. Remove crêpe from skillet.
5. Repeat until all the batter has been used.
6. Assemble each crêpe by placing it on a plate and spreading ¼ (60ml) cup of the coco-hazelnut spread in the centre from top to bottom.
7. Next place 1 slice of bacon and then 3 marshmallows on top of the spread in that order.
8. Fold in two sides of the crêpe to make a rim (it will help keep the filling inside) and roll up. Wrap each roll in a sheet of aluminum foil. Using tongs, place them close to the fire and leave for about 30 to 45 minutes. This will heat the crêpes up just enough to melt the inside.

Enjoy your campfire treat!