Cherry Crepes

Cherry Crepes
Heat oven to 350F
1 cup sour cream
1/3 cup brown sugar, packed
1 cup Bisquick baking mix
1 egg
1 cup milk
1 can (21oz) cherry pie filling
1/4 cup orange flavored liqueur
12 to 15 crepes
Blend sour cream and brown sugar; set aside.
Beat baking mix, egg and milk with rotary beater until smooth.
Spoon 2 tbsp. batter into hot lightly greased 6 or 7" skillet.
Rotate pan until batter covers bottom.
Bake until bubbles appear.
Gently loosen edge; turn and bake other side.
Spoon 1 tbsp. sour cream mixture onto one half of each crepe; roll up.
Place crepes seam side down on ovenproof platter.
Bake about 5 minutes.
In chafing dish or saucepan, heat pie filling until warm.
Heat liqueur just until warm; pour slowly over pie filling and ignite immediately.
Do not stir.
Spoon sauce and cherries over crepes.

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