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1
Prepare the sweet crepes and set aside at room temperature while you prepare the fruit sauce and Creole cream cheese filling.
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2
In a bowl, combine 2 tablespoons fruit liqueur, cornstarch and water and stir until well blended.
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3
In a 4 quart saucepan, add the butter, sugar, and cornstarch mixture and heat over medium-high until hot, about 1 minute.
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4
Add 3 cups of the summer fruits and bring mixture to a simmer.
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5
Cook for another 3 to 5 minutes, or until thickened.
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6
Remove from heat, add 1 teaspoon of the vanilla extract and the almond extract.
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7
Stir to combine and set aside.
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8
In a mixing bowl, combine the Creole cream cheese, powdered sugar, honey and remaining tablespoon of vanilla extract and stir until smooth.
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9
When ready to serve, divide the cream cheese mixture evenly among the 12 crepes.
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10
Divide the remaining fresh fruit over the tops of the crepes, then roll the crepes into tight cylinders.
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11
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.
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12
Serve immediately.
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13
Whisk together the flour, eggs, milk, salt sugar, vanilla and 3 tablespoons of the butter to form a smooth, thin batter.
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14
Refrigerate for at least 1 hour before proceeding.
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15
Heat a heavy 6-inch skillet or crepe pan over medium-high heat.
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16
When hot, brush with a light coating of the remaining butter.
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17
Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
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18
Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
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19
Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
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20
Transfer to a plate and cover loosely with waxed paper to keep warm.
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21
Repeat with remaining batter.
