Crepes Stuffed with Grand Marnier Rice Pudding

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
  • Six 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.

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.

RecID 11037

nutrition information per serving

514 calories; 20g total fat; 60mg cholesterol; 258mg sodium; 57g carbohydrates; 0g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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