Grasshopper Crepes

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READY IN: 2hrs 30mins
SERVES: 6
YIELD: 12 crepes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat marshmallows and milk in a saucepan over low heat, stirring almost constantly, until marshmallows just melt.
  • Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1/2 hour.
  • Stir liqueurs and several drops food coloring into marshmallow mixture.
  • Beat 1 cup heavy cream until stiff, and fold marshmallow mixture into whipped cream.
  • Fill cooked crepes, roll into cylinders, and chill until firm.
  • Place two crepes on each dessert plate, top with extra whipped cream, and sprinkle with grated chocolate if desired.
  • Refrigerate up to 2 hours before serving.
  • Makes 12 crepes, for 6 generous servings.
  • Recipe is Extremely rich.
  • One or two crepes is plenty for almost anyone.
  • Recipe can be cut in half.
  • Chocolate Crepes:
  • In mixing bowl, beat eggs.
  • Add flour sugar and cocoa alternately with buttermilk, whisking until smooth.
  • Refrigerate batter 1 hour before cooking.
  • To cook, spray a nonstick (preferably) crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
  • Ladle about 2-3 Tbsp of batter into pan, and swirl until it completely coats the bottom of the pan.
  • If you have any excess batter in the pan, just dump it back into the bowl.
  • Cook just until the edges of the crepe begin to look dry and a little crisp.
  • Turn over, and cook the other side for about 20-30 seconds longer.
  • Turn out onto a towel to cool, and repeat for the next crepe.
  • It should not be necessary to separate the crepes with wax paper to prevent sticking, but you may, if desired.
  • Recipe makes about 1 dozen crepes, but I usually double it and store the extra crepes in the freezer.
  • Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
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