Grasshopper Crepes

Submitted by Toby Jermain

"I found this recipe in Mabel Hoffman's "Crepe Cookery" back in the early '70s and have used it regularly when I wanted a fairly simple, but very classy looking, dessert for special guests."

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Yields: 12 crepes
• Serves: 6

ingredients

• 2 cups miniature marshmallows or 22 large marshmallows
• 1⁄3 cup milk
• 2 tablespoons white Creme de Cacao
• 3 tablespoons green creme de menthe
• green food coloring (optional)
• 1 cup heavy cream
• whipped cream, for topping
• 1⁄2 ounce semisweet chocolate, for grating

• Chocolate Crepes

• 3 eggs
• 1 cup flour
• 2 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 1 1⁄4 cups buttermilk
• 2 tablespoons butter, melted
• nonstick cooking spray

directions

1. Heat marshmallows and milk in a saucepan over low heat, stirring almost constantly, until marshmallows just melt.
2. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1/2 hour.
3. Stir liqueurs and several drops food coloring into marshmallow mixture.
4. Beat 1 cup heavy cream until stiff, and fold marshmallow mixture into whipped cream.
5. Fill cooked crepes, roll into cylinders, and chill until firm.
6. Place two crepes on each dessert plate, top with extra whipped cream, and sprinkle with grated chocolate if desired.
7. Refrigerate up to 2 hours before serving.
8. Makes 12 crepes, for 6 generous servings.
9. Recipe is Extremely rich.
10. One or two crepes is plenty for almost anyone.
11. Recipe can be cut in half.

12. Chocolate Crepes:

13. In mixing bowl, beat eggs.
14. Add flour sugar and cocoa alternately with buttermilk, whisking until smooth.
15. Refrigerate batter 1 hour before cooking.
16. 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.
17. Ladle about 2-3 Tbsp of batter into pan, and swirl until it completely coats the bottom of the pan.
18. If you have any excess batter in the pan, just dump it back into the bowl.
19. Cook just until the edges of the crepe begin to look dry and a little crisp.
20. Turn over, and cook the other side for about 20-30 seconds longer.
21. Turn out onto a towel to cool, and repeat for the next crepe.
22. It should not be necessary to separate the crepes with wax paper to prevent sticking, but you may, if desired.
23. Recipe makes about 1 dozen crepes, but I usually double it and store the extra crepes in the freezer.
24. Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.