Ingredients

1 recipe Sweet Crepes, recipe follows
1/4 cup your favorite sweet fruit liqueur (recommended: Kirschwasser, Framboise, Grand Marnier)
2 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
1/2 cup sugar
4 to 5 cups assorted summer fruits, such as sliced strawberries, blackberries, raspberries, blueberries and
cherries (pits removed)
1 tablespoon plus 1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pound Creole cream cheese or fresh farmer's cheese
1/4 cup powdered sugar
2 tablespoons honey

Directions

Prepare the sweet crepes and set aside at room temperature
while you prepare the fruit sauce and Creole cream cheese filling.

In a bowl, combine 2 tablespoons fruit liqueur, cornstarch and water and stir until well blended. In a 4 quart
saucepan, add the butter, sugar, and cornstarch mixture and heat over medium-high until hot, about 1 minute.
Add 3 cups of the summer fruits and bring mixture to a simmer. Cook for another 3 to 5 minutes, or until
thickened. Remove from heat, add 1 teaspoon of the vanilla extract and the almond extract. Stir to combine and
set aside.

In a mixing bowl, combine the Creole cream cheese, powdered sugar, honey and remaining tablespoon of vanilla
extract and stir until smooth.

When ready to serve, divide the cream cheese mixture evenly among the 12 crepes. Divide the remaining fresh
fruit over the tops of the crepes, then roll the crepes into tight cylinders. Place 2crepes in the center of a
plate, spoon 2 to 3 tablespoons of the warm fruit sauce over the crepes, and dust with powdered sugar. Serve
immediately.

Ingredients

Sweet Crepes:
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups whole milk
Pinch salt
1/2 teaspoon sugar

1/2 teaspoon vanilla extract
4 tablespoons melted unsalted butter

Directions

Whisk together the flour, eggs, milk, salt
sugar, vanilla and 3 tablespoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour
before proceeding.

Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the
remaining butter. Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the
pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a
spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30
seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
Yield: 12- 6inch crepes