CREPES
2 eggs
2 tablespoons sugar
1/2 cup whole milk
1/3 cup water
3 tablespoons unsalted butter, melted
1 cup King Arthur all-purpose flour
Canola oil
      
FILLING
6 tablespoons unsalted butter, cut up  
2/3 cup packed dark brown sugar  
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon pepper
3 Anjou or Bosc pears (about 1 3/4 lb), peeled, sliced (1/2 inch)
3/4 cup dried cranberries
1 tablespoon orange juice
Powdered sugar

1. Whisk eggs and sugar in medium bowl until blended. Whisk in milk, water and melted butter until smooth. Slowly whisk in flour. Cover and refrigerate 30 minutes to 4 hours to allow batter to relax.

2. Heat small crepe pan or nonstick skillet over medium heat until hot. Brush lightly with oil. Pour about 1/4 cup crepe batter into pan; immediately swirl to coat bottom. Cook 30 seconds or until lightly browned. Turn; cook 20 seconds or until lightly browned and dry. Place crepe on plate; repeat using remaining batter. (Crepes can be made 3 days ahead. Cover and refrigerate.)

3. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add brown sugar, cinnamon, nutmeg, cloves and pepper; bring to a boil. Boil 1 to 2 minutes or until the sugar begins to melt. Add pears; cook 1 minute. Add cranberries and orange juice; increase heat to medium-high. Bring to a boil; boil 6 to 8 minutes or until pears are tender and sauce is syrupy, stirring occasionally and adjusting heat if necessary. (Filling can be made 8 hours ahead. Cover and refrigerate.)

4. Lay crepes on work surface. Spoon filling down center; roll to enclose filling. Sprinkle with powdered sugar right before serving. (Crepes can be assembled 8 hours ahead. Place on rimmed baking sheet sprayed with cooking spray; cover and refrigerate. When ready to serve, heat oven to 350ºF. Bake crepes 3 to 5 minutes or until warm, not hot.)

About 12 crepes