GRASSHOPPER CREPES
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.
Provided by Toby Jermain
Categories Dessert
Time 2h30m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 428.8, Fat 23.7, SaturatedFat 13.9, Cholesterol 174.2, Sodium 152.7, Carbohydrate 43.2, Fiber 1.6, Sugar 20.1, Protein 9.2
CREME DE MENTHE GRASSHOPPER PIE
A fluffy, minty, frozen pie with a chocolate sandwich cookie crust. It's easy to prepare and has a festive color.
Provided by HORVIE
Categories Desserts Pies No-Bake Pie Recipes
Time 2h45m
Yield 8
Number Of Ingredients 5
Steps:
- Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
- In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 47.9 g, Cholesterol 112 mg, Fat 39.6 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 22.2 g, Sodium 276.1 mg, Sugar 24.7 g
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