Ingredients

Crepes:
1/2 C. flour
2 Tbs. unsweetened cocoa
2 eggs
1 tsp. instant coffee granules
2 tsp. Amaretto or other almond liqueur
1/4 C. sugar
1 C. milk
1 tsp. vanilla
1 Tbs. melted butter

Filling:
6 oz. cream cheese, cut into small bits and softened
3/4 C. sour cream
4 Tbs. sugar
1 Tbs. finely grated fresh lemon peel
8 dessert crepes
2 C. frozen unsweetened strawberries, defrosted and drained
8 Tbs. unsalted butter
1/4 C. strawberry liqueur
1/4 C. kirsch liqueur

Directions

To make crepes, place all crepe ingredients in a blender; blend 30 seconds. Allow batter to rest 30 minutes before using. Warm an 8" crepe pan or skillet over low heat; brush lightly with butter. Pour 2 Tbs. batter into the pan; swirl pan to spread the batter evenly. Cook until the bottom of the crepe is lightly browned. Remove crepe (do not cook second side). Repeat until all batter is used.

In a bowl, cream the cream cheese with a large spoon until it is light and fluffy. Beat in the sour cream and mix until well-blended. Add 2 Tbs. of the sugar and the lemon peel. Spoon 2 Tbs. of the cream cheese mixture on the lower third of each crepe and roll the crepes into tight cylinders. Set aside.

Mash the strawberries with the back of a spoon to a smooth puree. Melt 4 Tbs. of the butter in a saucepan over medium heat. Add the strawberries, the strawberry liqueur, and the remaining 2 Tbs. sugar. Bring to a boil, stirring until the sugar dissolves. Cover the pan and remove from the heat. In a heavy large skillet, melt the remaining 4 Tbs. butter over medium heat.

Add the crepes, turning them gently with a spoon and cook for 2-3 minutes to heat them through. Pour the kirsch over the crepes carefully. It may ignite spontaneously, if but if not, let it warm for a minute or so, then ignite with a match. Slide the pan back and forth over the heat until the flames die. To serve, pour the strawberry sauce over the crepes and serve immediately.

Yield: 4 servings