Grand Marnier Cheese Blintzes

For Crepes: Blend all ingredients together. Cover and let sit in the fridge for at least 4 hours.

Cook in a non-stick 8-inch skillet sprayed with cooking spray. Put a scant 1/3 cup of batter in skillet and rotate pan to spread batter evenly. Lightly brown on both sides and set aside or store to fill later.

For Filling: Combine all of the filling ingredients and process until smooth. Place one heaping teaspoon of filling in the center of each crepe and fold to make a square package.

Note: They can be frozen at this point. If frozen, it is best to thaw in the refrigerator or on the counter overnight before cooking.

Cook in buttered skillet until browned. Dust lightly with powdered sugar if desired, and serve immediately with sauce (below).

For Sauce: Whisk all of the ingredients above except liqueur and berries. Cook until thick and then fold in liqeuer and berries.

Serve hot over the blintzes or on the side.