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Rice Crepes

3 cups fresh cooked rice, cooled but not cold
4 large eggs
2/3 cup evaporated milk
1 tablespoon butter or margarine, melted
1/2 cup all-purpose flour
1 tablespoon granulated sugar
2 cups milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Vegetable cooking spray
3/4 cup sliced strawberries
3/4 cup red raspberries
3/4 cup blueberries
1/2 cup powdered sugar

1. In a saucepan, combine eggs, evaporated milk, and melted butter in a small bowl. Stir in flour and sugar until smooth and blended. Stir in 1 cup cooked rice; let batter stand for 5 minutes.
2. Meanwhile, heat 2 cups of the cooked rice, milk, and sugar in a saucepan over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Do not boil. Remove from the heat and add vanilla; set the pudding aside.
3. Heat a non-stick skillet and coat with vegetable cooking spray. Using about 1/4 cup of the batter, cook quickly, tilting the pan and swirling to make a thin pancake. Cook until the surface is dry, about 45 seconds. Turn and cook another 15 seconds. Repeat until all the batter is used. Spoon the rice pudding into the center and roll up. Sprinkle with sliced strawberries, red raspberries, blueberries, and powdered sugar.

Makes 6 servings.