Crêpes stuffed with Grand Marnier Rice Pudding

Description
Makes 6 servings

Ingredients

 * 2½ cups milk
 * ¼ cup sugar
 * 2 tablespoons vanilla
 * ½ cup butter, divided
 * ½ cup Grand Marnier plus 6 tablespoons, divided
 * 1 cup uncooked medium-grain rice
 * 6 (9-inch) prepared crêpes

Directions

 * 1) Combine milk and sugar in 2-quart saucepan.
 * 2) Bring to boil over medium heat.
 * 3) Add vanilla, 2 tablespoons butter, ½ cup Grand Marnier and rice; stir over medium heat 5 minutes.
 * 4) Cover, reduce heat to low and simmer 20 minutes.
 * 5) In large non-stick skillet, heat 1 tablespoon Grand Marnier with 1 tablespoon butter.
 * 6) Add crêpe to skillet, heat through.
 * 7) Turn to heat other side.
 * 8) To make a crêpe suzette fold, spoon filling on center of crêpe, fold crêpe in half, then fold again, forming a triangle four layers thick.
 * 9) Repeat procedure with remaining Grand Marnier, butter, crêpes and filling.
 * 10) Serve warm.