Sunday, June 17, 2012

Chocolate Mint (Grasshopper) Crepes

Today's yummy treat comes by way of a post I found on a WordPress blog. I almost started one on Word Press, actually I DID start one... created the blog, but when it came down to starting a POST on it... I could not find how to do it! ...and if I - a computer experienced person - could not find how to create a post... what are the odds I would stay there? So... here is the yummy delight I found there... can't wait to try this one some day!




Grasshopper Crepes(inspired by Hugo’s, Fayetteville, AR)

Mint Chocolate Chip Ice Cream

(recipe ::here::)
Chocolate Crepes
(borrowed from The Domestic Goddess)
3 eggs
¾ cup water
½ cup half & half cream
¾ cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa
2 tablespoons granulated sugar
1/8 teaspoon salt
3 tablespoons butter, melted and cooled
Vegetable cooking spray for cooking
Combine eggs, water and cream in blender; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax or parchment paper between each. Keep covered.
Chocolate Sauce
(borrowed from The Domestic Goddess)
¾ cup sugar
1/3 cup cocoa
½ cup plus 2 tablespoons evaporated milk
¼ cup butter
1/8 teaspoon salt
Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Assembling the Crepes
Place one cooled crepe on a plate. Spread one scoop of ice cream down the center of the crepe and roll crepe (seam side up is my preference). Add a dollop of whipped cream and drizzle with chocolate sauce. Garnish with a mint sprig and serve immediately.