Cherry Crepes

1 cup sour cream
1/3 cup brown sugar, packed
1 cup Bisquick
1 egg
1 cup milk
1 (21 ounce) can cherry pie filling
1/4 cup orange flavor liqueur

Heat oven to 350 degrees F.

Blend sour cream and brown sugar. Set aside.

Beat Bisquick, 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 onto ovenproof platter. Bake about 5 minutes.

In chafing dish or saucepan, heat pie filling until warm. Heat liqueur just until warm. Pour liqueur slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes.