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Crepes Stuffed w/ Grand Marnier Rice Pudding: Date Added: 29 Jul 2011
Listed in: Desserts

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

Cooking Instructions

Servings: Makes 6 servings

1. 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.
2. 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.
3. 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.

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

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Crepes Stuffed w/ Grand Marnier Rice Pudding
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