Crêpes stuffed with Grand Marnier Rice Pudding

Description
Makes 6 servings.

Ingredients

 * 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

Directions

 * 1) Combine milk and Sugar in 2-quart saucepan. Bring to boil over medium heat.
 * 2) Add vanilla, 2 tablespoons butter, 1/2 cup Grand Marnier and rice; stir over medium heat 5 minutes.
 * 3) Cover, reduce heat to low and simmer 20 minutes.
 * 4) In large non-stick skillet, heat 1 tablespoon Grand Marnier with 1 tablespoon butter.
 * 5) Add crepe to skillet, heat through. Turn to heat other side.
 * 6) 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.
 * 7) Repeat procedure with remaining Grand Marnier, butter, crepes and filling. Serve warm.