Crepes Stuffed with Grand Marnier Rice Pudding

 


Crepes Stuffed with Grand Marnier Rice Pudding

“Rice to the Rescue!” Recipe Contest Winner - Juliana Goodwin

Yield: Makes 6 servings.

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

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.

Nutrition Facts
Calories 514
Total Fat 20g
Cholesterol 60mg
Sodium 258mg
Total Carbohydrate 57g
Dietary Fiber 0g
Protein 7g