Grasshopper Crepes Recipes

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.

Steps:

• Pour all ingredients into a shaker over ice, shake, and strain. Serve.;

Steps:

• Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
• Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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.