Cranberry Pear Crepes with Custard

Crepes:

1 cup all purpose flour

1/4 cup canola oil

2 large eggs

2 egg yolks

1 1/2 cups milk, divided

1/4 cup unsalted butter, melted

Filling:

3 cups fresh cranberries, washed

2/3 cup sugar

1 1/2 cup water

3 large ripe Bartlett pears, peeled, seeded and diced

2 Tbsp orange flavored liqueur

2 tsp all purpose flour

1/2 tsp ground cardamon

1/2 tsp ground ginger

1/4 tsp ground allspice

1/4 salt

Custard:

2 cups heavy cream

1/2 cup sugar

8 egg yolks, well beaten

2 tsp vanilla extract

For Crepes: In a medium bowl, using a wire whisk, beat together flour, oil, eggs

egg yolks and 1/2 cup milk until well blended and smooth. Add remaining milk,

whisking until batter is smooth, making sure there are no lumps. Cover and

refrigerate for a minimum of two hours.

Add cooled, meted butter to crepe batter; blend well. Heat a 7" skillet over medium

high heat until a drop of water sizzles. Pour in 3 tbsp of batter, rotating pan in a circular

motion to cover bottom of skillet evenly. Cook until lightly browned. Turn and brown slightly;

let cool on a wire rack. Repeat until all batter is gone.

For Filling: In a small saucepan over medium heat, combine cranberries, sugar and

water, bring to a boil. Reduce heat and simmer, stirring often, for 5 minutes or until skins

of berries pop. Remove 1 cup cranberries with liquid and reserve for garnish.

Stir in remaining ingredients and cook until heated through; let cool.

For custard: In a large heavy saucepan over medium low heat, combine cream,

sugar and egg yolks, stirring constantly for about 10 minutes or until smooth

and thick enough to coat back of spoon. Stir in vanilla and let cool.

Spoon about 2 tbsp filling onto each crepe and roll up loosely. Place a dollop of custard

on a serving plate and set crepes on top. Garnish with reserved cranberries.