Crêpes stuffed with Grand Marnier Rice Pudding

From Recidemia
Jump to: navigation, search


Makes 6 servings



  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.