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For Crepes:.
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Combine all ingredients in blender and whirl until completely mixed.
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Refrigerate at least 1 hour.
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Heat a 7 to 8 inch crepe pan and brush bottom with butter.
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For each crepe pour 2 to 3 tablespoons batter in pan, swirling it around until it covers entire bottom.
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Cook over moderate heat 1 to 2 minutes.
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Turn and cook about 30 seconds.
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Stack crepes between pieces of waxed or parchment paper.
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*Can be made the day before and refrigerated.
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For Filling:.
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Combine all ingredients with electric mixer and blend well.
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To assemble:.
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Place about a heaping tablespoon of filling along one side of each of 16 crepes.
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Refrigerate or freeze any remaining crepes.
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Roll crepes and stack on a platter; refrigerate at least 1 hour.
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*This can be done the day ahead.
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For sauce:.
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Heat a large skillet or saute pan.
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Add butter;when melted blend in sugar,orange and lemon juices, and all liqueurs.
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Add mashed strawberries and stir until sauce is bubbling.
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Add sliced strawberries and then the crepes.
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Spoon sauce over until crepes are just heated through.
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Don't let them get too hot or the filling will ooze out.
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Allow two crepes per serving with sauce and berries spooned over.
