Cherry Crepes

1 cup dairy sour cream
1/3 cup brown sugar, packed
1 cup Bisquick baking mix
1 egg
1 cup milk
1 can (21 ounces) cherry pie filling
1/4 cup orange-flavored liqueur

Heat oven to 250 degrees F. Blend sour cream and brown sugar; set aside. Beat baking mix, egg and milk with rotary beater until smooth.

Spoon 2 tablespoons batter into hot lightly greased 6- or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge; turn and bake other side.

Spoon 1 tablespoon sour cream mixture onto one half of each crepe; roll up. Place crepes seam side down on overproof platter. Bake about 5 minutes.

In chafing dish or saucepan, heat pie filling until warm. Heat liqueur just until warm; pour sloly over pue filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes.
12-15 crepes.

Strawberry Crepes: Substitute 2 cups fresh strawberries, sliced and 1/2 cup granulated sugar for cherry pie filling; decrease liqueur to 2 tablespoons.


-Betty Crocker Recipe Library, 1971