Crêpes stuffed with Grand Marnier Rice Pudding

Combine milk, sugar, and 2 tablespoons vanilla in a saucepan and bring to a gentle simmer over medium heat.

Stir in uncooked rice and 2 tablespoons butter, then reduce heat to low and cook uncovered, stirring occasionally, until rice is tender and liquid is absorbed.

Remove from heat and fold in remaining ¼ cup butter and ½ cup Grand Marnier until fully combined.

Warm remaining 6 tablespoons Grand Marnier in a small saucepan over low heat; do not boil.

Lay each prepared crêpe flat and spoon approximately ¼ cup rice pudding filling into the center of each crêpe.

Fold each crêpe in half or quarters to enclose the filling.

Arrange folded crêpes on a serving platter or individual plates and drizzle with the warm Grand Marnier sauce.