Grasshopper Crepes Recipes

GRASSHOPPER PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

GRASSHOPPER CREPES

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.

GRASSHOPPER

Steps:

• Combine all ingredients, except the chocolate, in a cocktail shaker half-filled with ice. Shake until chilled, about 10 seconds, and strain into a chilled coupe.
• Grate a light dusting of the chocolate over the surface of the drink.

CREME DE MENTHE GRASSHOPPER PIE

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.

GRASSHOPPER COCKTAIL

Steps:

• Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled. Strain into chilled cocktail glass.