1 c. dairy sour cream
1/3 c. brown sugar, packed
1 c. Bisquick baking mix
1 egg
1 c. milk
1 (21 oz.) can cherry pie filling
Powdered sugar (opt.)

Heat oven to 350 degrees. 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" 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 oven proof platter. Bake about 5 minutes.

In saucepan heat pie filling until warm. Spoon over crepes and sprinkle with powdered sugar (optional); serve warm. 12 to 15 crepes.