• 2½ cups milk
  • ¼ cup sugar
  • 2 tablespoons vanilla
  • ½ cup butter, divided
  • ½ cup plus 6 tablespoons Grand Marnier, divided
  • 1 cup uncooked medium grain rice
  • 6 (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.

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

Nutrition Facts

  • Calories 514
  • Total Fat 20g
  • Cholesterol 60mg
  • Sodium 258mg
  • Carbohydrates 57g
  • Protein 7g