In a mixing bowl, whisk together the 2 large eggs, 2 tablespoons of canola oil, and 1 tablespoon of granulated sugar until well combined. Gradually add in 1 cup of all-purpose flour, followed by 1 cup of milk. Whisk until the batter is smooth and free of lumps. Allow the batter to rest for about 15 minutes.
Place your non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of oil or butter to prevent sticking.
Pour about 1/4 cup of batter into the hot skillet, tilting the pan to spread it evenly into a thin layer. Cook for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 30 seconds on the other side. Remove from the pan and set aside. Repeat with the remaining batter.
Take one crepe and place it on a plate. In the center, layer with a handful of mini marshmallows, chocolate chips, and graham cracker crumbs. Fold the crepe over to encase the filling and gently press down to compact it.
Return the filled crepe to the skillet over low heat to allow the marshmallows and chocolate to melt slightly, about 1-2 minutes. This step enhances the flavors and creates that gooey texture we all love!
Carefully transfer the crepes to a serving plate. If desired, drizzle with marshmallow creme for an extra indulgent touch. Sprinkle additional graham cracker crumbs on top and serve warm.
