2 1/2 to 3 cups sliced fresh strawberries or mixed fresh
Heat oven to 375 degrees F.
In food processor or blender, place the softened mascarpone or cream cheese with
sour cream, liqueur, sugar and 1/2 cup of the glaze for strawberries. Cover and
blend until smooth. For each blintz, spoon 2 heaping tablespoons of the cheese mixture
onto center of one crepe, spreading into a small circle.
Fold crepe in half over filling, then fold left and right edges to center. Fold
over once more to make a packet. Place blintzes folded side down on a buttered baking
sheet. Bake for 8 to 10 minutes, or until blintzes are heated through and edges
are light golden brown.
To serve, warm remaining 1/2 cup glaze on HIGH power of microwave for about 45
seconds or until heated through.
Place two blintzes on each serving plate; spoon strawberries over. Drizzle with
glaze, add a dollop of sour cream, and serve immediately.