Grasshopper Crepes

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 2 cups miniature marshmallows or 22 large marshmallows
• 1/3 cup milk
• 2 tablespoons 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
• 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

Recipe

• 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.