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Crepes Stuffed With Grand Marnier Rice Pudding

Source: USA Rice Federation
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  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
Crepes Stuffed With Grand Marnier Rice Pudding Recipe at
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.

Note: Serving suggestions: Top with Grand Marnier-laced whipped cream, fresh berries and sliced peaches or nectarine.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Part of These Recipe Collections Find Similar Recipes »
 Easy Crepes
Nutrition Facts per Serving
Yield:   6 servings
Calories: 514
Fat. Total: 20g
Protein: 7g
Carbohydrates, Total: 57g
Sodium: 258mg
% Cal. from Fat: 35%
Cholesterol: 60mg
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