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1
Heat marshmallows and milk in a saucepan over low heat, stirring almost constantly, until marshmallows just melt.
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2
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1/2 hour.
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3
Stir liqueurs and several drops food coloring into marshmallow mixture.
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4
Beat 1 cup heavy cream until stiff, and fold marshmallow mixture into whipped cream.
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5
Fill cooked crepes, roll into cylinders, and chill until firm.
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6
Place two crepes on each dessert plate, top with extra whipped cream, and sprinkle with grated chocolate if desired.
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7
Refrigerate up to 2 hours before serving.
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8
Makes 12 crepes, for 6 generous servings.
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9
Recipe is Extremely rich.
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10
One or two crepes is plenty for almost anyone.
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11
Recipe can be cut in half.
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12
Chocolate Crepes:
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13
In mixing bowl, beat eggs.
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14
Add flour sugar and cocoa alternately with buttermilk, whisking until smooth.
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15
Refrigerate batter 1 hour before cooking.
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16
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.
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17
Ladle about 2-3 Tbsp of batter into pan, and swirl until it completely coats the bottom of the pan.
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18
If you have any excess batter in the pan, just dump it back into the bowl.
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19
Cook just until the edges of the crepe begin to look dry and a little crisp.
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20
Turn over, and cook the other side for about 20-30 seconds longer.
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21
Turn out onto a towel to cool, and repeat for the next crepe.
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22
It should not be necessary to separate the crepes with wax paper to prevent sticking, but you may, if desired.
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23
Recipe makes about 1 dozen crepes, but I usually double it and store the extra crepes in the freezer.
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24
Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
