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
1/4 c. orange-flavored liqueur

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-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge; turn and bake other side.

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. Yield: 12-15 crepes.