Grasshopper Crepes Recipes

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GRASSHOPPER PIE



Grasshopper Pie image

Here's Grandma's favorite Grasshopper Pie. Her version is made with marshmallows in the filling (skip the gelatin!) and an Oreo cookie crust. A classic!

Provided by Elise Bauer

Categories     Dessert     Freezer-friendly     Make-ahead     Mint     Pie     St. Patrick's Day

Time 3h45m

Yield 8

Number Of Ingredients 9

30 Oreo cookies (60 halves), fillings discarded, cookies crushed fine
6 Tbsp unsalted butter, melted
3/4 cup whole milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
A drop or two of green food dye, optional
1 cup heavy whipping cream
Chocolate shavings to top, optional

Steps:

  • Preheat the oven: Preheat oven to 425°F.

Nutrition Facts : Calories 357 kcal, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 163 mg, Sugar 29 g, Fat 16 g, ServingSize Serves 8, UnsaturatedFat 0 g

THE BEST CREPES



The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

Steps:

  • Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
  • Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
  • Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
  • For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREME DE MENTHE GRASSHOPPER PIE



Creme de Menthe Grasshopper Pie image

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

25 chocolate sandwich cookies
½ cup butter, melted
2 cups marshmallow creme
¼ cup creme de menthe liqueur
2 cups whipping cream

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

GRASSHOPPER PIE



Grasshopper Pie image

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. -LouCinda Zacharias, Spooner, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

6 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
15 drops green food coloring
24 chocolate-covered mint cookies, divided
2 cups whipped topping
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Nutrition Facts : Calories 357 calories, Fat 16g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

GRASSHOPPER CREPES



Grasshopper Crepes image

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

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

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

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