Crepes Stuffed With Grand Marnier Rice Pudding
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Persons
6
Serving Size
1 serving
Notes
Serving suggestions: Top with Grand Marnier-laced whipped cream, fresh berries and sliced peaches or nectarines.
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 2 1/2 cups milk
- 1/4 cup sugar
- 2 tablespoons vanilla
- 1/2 cup butter, divided
- 1/2 cup Grand Marnier plus 6 tablespoons, divided
- 1 cup uncooked medium grain rice
- 6 (9-inch) prepared crepes
Instructions
- Combine milk and sugar in 2-quart saucepan. Bring to boil over medium heat. Add vanilla, 2 tablespoons butter, 1/2 cup Grand Marnier and rice; stir over medium heat 5 minutes. Cover, reduce heat to low and simmer 20 minutes.
- In large non-stick skillet, heat 1 tablespoon Grand Marnier with 1 tablespoon butter. Add crepe to skillet, heat through. Turn to heat other side.
- To make a crepe Suzette fold, spoon filling on center of crepe, fold crepe in half, then fold again, forming a triangle four layers thick. Repeat procedure with remaining Grand Marnier, butter, crepes and filling. Serve warm.