Beat cream cheese in a small mixing bowl until light and fluffy; stir in sour cream.
Spread 2 tablespoons cream cheese mixture evenly over each crêpe; roll up, and place two crêpes, seam side down, on 6 individual serving plates.
Melt butter in a chafing dish or heavy saucepan over medium heat. Stir in sugar, and cook, stirring occasionally, until mixture thickens. Add strawberries; cook until thoroughly heated. Set mixture aside and keep warm.
Combine strawberry liqueur and kirsch in a small saucepan; heat over medium heat. (Do not boil.) Pour over strawberry mixture, and ignite with a long match; stir until flames die down. Spoon over crêpes, and serve.