28 Crepes (I cheat by purchasing them from our food distributor)

Filling:
8 ozs cream cheese
4 ozs ricotta or sour cream
1 tablespoon sugar
1 teaspoon vanilla

Soften cream cheese in microwave 30 seconds. Mix in other ingredients; stir well. Place approximately 1 tablespoon of filling into center of crepe, and fold up into square. Layer crepes in sprayed pan, allowing 4-5 per person. Cover pan with foil. Heat in 350 degree oven for 20-30 minutes; longer will make crepes drier and crispy on the bottom.

Sauce:
1 cup powder sugar
2 tablespoons cornstarch
½ cup butter, cut up
1/3 cup Grand Marnier
1 package mixed fruit berries, thawed

Mix sugar and cornstarch in large kettle. Add butter pieces and heat over medium heat until melted. Allow mixture to bubble for about 1 minute while stirring; do not burn or allow to become brown in color. While still over medium heat, add Grand Marnier (but stand back because it will sizzle), and mix for about 1 more minute. Add berries and cook over medium heat until thickened. Reduce to low heat. The sauce can be made in the 20 minutes that the crepes are heating in the oven.

Serve crepes with warm sauce & sprinkling of powdered sugar.