1In a medium bowl, beat together flour, milk, wine, 2 TBSP. oil, water, eggs, and salt. Cover and let stand 1 hour.
2Heat remaining 3 TBSP. oil in a skillet. Pour 1/4 - 1/3 cup batter into the heated skillet to form pancakes. Cook until lightly brown and turn to brown other side. Turn the pancakes carefully because they will be thin.
3To make filling:
Preheat oven to 475ºF (245ºC).
Combine filling ingredients in a bowl. Butter a large baking dish. Fill pancakes with filling mixture; roll up or fold into fourths. Arrange pancakes in buttered dish, slightly overlapping.
4To make sauce:
Melt butter in a medium skillet. Stir in flour until browned. Gradually stir in milk. Stir in cheese, liqueur, and white pepper. Pour sauce over filled pancakes; bake 20 minutes.