In a large bowl, whisk together eggs, sugar and vanilla. Add flour and whisk until smooth. Whisk in milk and melted margarine. Mixture should be the consistency of buttermilk. Cover bowl with plastic wrap and refrigerate for 1 hour or up to overnight. Mixture should thicken a little. To prepare berries, in large bowl, gently combine strawberries, blueberries and raspberries. Puree frozen raspberries with granulated sugar and liqueur in food mill or in blender or food processor (strain through sieve if you wish to remove seeds). Gently combine with fresh berries. In small bowl, combine yogurt cheese with brown sugar and vanilla. To cook crepes, brush 8-inch/20 cm or 9-inch/23 cm non-stick skillet with a little oil. Ladle about 1/2 cup/125 mL batter into skillet. Swirl it around and pour back into bowl any batter that doesnt cling to pan.(The longer batter stays in pan, the thicker crepes will be.)Place pan on heat and cook crepes until browned. Flip gently and cook second side for a few seconds (the first side will always look the best and should be the "showy" side). Cook remaining crepes (you should have about 12). As crepes are ready, they can be stacked on top of each other. To assemble, spoon about 1/2 cup/125 mL berries on each crepe and roll up. Top with spoonful of yogurt cheese and dust with icing sugar. NOTES : This recipe, from More HeartSmart Cooking With Bonnie Stern, makes 6 servings.