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Breakfast Crepes Filling

Breakfast Crepes Filling
Calories about 514
Serves 6
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Ingredients

  • 21⁄2 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. Add vanilla, 2 tablespoons butter, 1⁄2 cup Grand Marnier and rice; stir over medium heat 5 minutes.
  2. 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.
  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.

Top with Grand Marnier laced whipped cream, fresh berries and sliced peaches or nectarines.

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