Crêpes stuffed with Grand Marnier Rice Pudding

Description

Makes 6 servings

Ingredients

• 2½ cups milk
• ¼ cup sugar
• 2 tablespoons vanilla
• ½ cup butter, divided
• ½ cup Grand Marnier plus 6 tablespoons, divided
• 1 cup uncooked medium-grain rice
• 6 (9-inch) prepared crêpes

Procedures

1. Combine milk and sugar in 2-quart saucepan.
2. Bring to boil over medium heat.
3. Add vanilla, 2 tablespoons butter, ½ cup Grand Marnier and rice; stir over medium heat 5 minutes.
4. Cover, reduce heat to low and simmer 20 minutes.
5. In large non-stick skillet, heat 1 tablespoon Grand Marnier with 1 tablespoon butter.
6. Add crêpe to skillet, heat through.
7. Turn to heat other side.
8. To make a crêpe suzette fold, spoon filling on center of crêpe, fold crêpe in half, then fold again, forming a triangle four layers thick.
9. Repeat procedure with remaining Grand Marnier, butter, crêpes and filling.
10. Serve warm.