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.

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