Grasshopper Crepes
By: Layne Diehl
Published: Saturday, April 27, 2013 - 3:42pm

Ingredients




Crepe Shells:
3 eggs
1 cup flour
2 tablespoons sugar
2 tablespoons cocoa
1 1/4 cups buttermilk
2 tablespoons melted butter
1/2 cup skim milk
Creme de Menthe Filling:
2 cups miniature marshmallows
1/3 cup whole milk
2 tablespoons white cream de cacao
3 tablespoons green creme de menthe
1 cup heavy cream
Garnish:
whipped cream
cocoa powder

Preparation

1 Stir together flour, cocoa, and sugar. Set aside. 2 Beat eggs in medium size mixing bowl. 3 Add flour mixture to eggs a little at a time, alternating with buttermilk, and beating with a hand mixture until smooth. 4 Beat in melted butter. 5 Place crepe batter in refrigerator. (Note: You will add the skim milk to the batter later) 6 Heat marshmallows and 1/3 cup milk in double boiler until well blended and marshmallows fully melted. 7 Refrigerate marshmallow mixture for about 1/2 hour, stirring occasionally, until it reaches a slightly thick consistency. (The mixture should mound up when stirring.) 8 Using hand mixture, beat creme de cacao and creme de menthe into marshmallow mixture until fully blended. 9 Beat heavy cream until stiff. 10 Fold cream into marshmallow mixture, mixing with a spatula until fully blended and smooth consistency. 11 Return marshmallow mixture to refrigerator. 12 Remove crepe batter from refrigerator. 13 Whisk into batter enough of the skim milk to gain desired consistency. Batter should be thin, but not runny. 14 Heat a shallow medium sized skillet on medium heat. 15 When skillet is fully heated, lift skillet from burner, spray with cooking spray, then pour 1/4 cup batter onto the middle of the skillet, then turn with your wrist quickly to cover entire bottom of skillet with crepe mixture. 16 Return skillet to burner. 17 Cook crepe for about one minute or until crepe appears cooked throughout. 18 Using a thin pancake turner, turn crepe. 19 Continue cooking for about one minute, then remove and transfer to a plate. 20 Stack crepes on plate until finished, then cover crepes with plastic wrap and refrigerate for at least one hour. 21 When crepes are easily handled and malleable, remove from refrigerator along with filling. 22 Spoon about 1/3 cup of filling onto one side of crepe, about one inch from side, fold crepe over, fold over sides, then fold crepe again. (Note: Fold it like you would a burrito.) 23 Arrange prepared crepes on tray and keep chilled until ready to serve. 24 Immediately before serving, top crepes with a dollop of whipped cream and sprinkle with cocoa powder. 25 Enjoy!!