Rice pudding is a delight, but if you put it inside some crepes, you'll have the best recipe, I guarantee it. Serve it with this creamy walnut ice cream. Delicious!
For the CREPE DOUGH: Pour the flour into the blender. Break the eggs, making sure no shell pieces fall in.
Add the milk, vanilla extract, and sugar. Beat until you get a homogeneous mixture with a semi-liquid consistency.
Grease a skillet well. Pour a tablespoon of the crepe mixture into the hot skillet.
Tilt the skillet to spread the mixture over the entire surface. Cook the crepe until it easily lifts from the edges and the center. Repeat with the remaining mixture.
For the RICE PUDDING: Heat the milk and water in a pot.
Add the rice along with the sugar and cinnamon once the milk has boiled.
Cook covered on low heat for about 30 minutes.
Soak the raisins in sherry. Let them sit for 20 minutes to absorb the flavor. Then add them to the pot with the rice.
Place the crepes on a plate and add 2 tablespoons of rice pudding in the center of each, then fold.
Form 3 scoops of Santa Clara® Walnut ice cream and place them in the center of each crepe.
Sprinkle cinnamon on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?