Cointreau Cranberry Crepes
|Cranberry filling||1 Cup (16 tbs)|
|Cranberries||500 Milliliter (2 Cups)|
|Granulated sugar||375 Milliliter (1 1/2 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Orange liqueur||25 Milliliter (2 Tablespoon)|
|Grated orange rind||15 Milliliter (1 Tablespoon)|
|Light cream||250 Milliliter (1 Cup)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Egg yolks||4 , well beaten|
|Vanilla liqueur/Orange liquor||1 Teaspoon|
|Whipped cream||1 Tablespoon|
CRANBERRY FILLING: In saucepan, bring cranberries, sugar and water to boil: reduce heat and boil gently, stirring often for 5 minutes or until skins pop.
Stir in liqueur and orange rind; let cool.
Custard: In top of double boiler or in heavy saucepan, stir together cream, sugar and egg yolks; cook oer medium low heat, stirring constantly, for 10 minutes or until smooth and thickened enough to coat back of spoon.
Stir in vanilla; let cool.
Spoon about 1 tbsp (15 mL) filling onto each crepe; top with heaping tablespoon 5 mL) custard.
Roll up loosely, tucking in ends; place on serving plate.
Top each crepe with whipped cream (if using) and with a little more filling.