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Recipe: Cherry or Strawberry Crepes (using Bisquick, Betty Crocker Recipe Card Library, 1972)

Desserts - Fruit
CHERRY CREPES

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

Heat oven to 350 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 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 sir. Spoon sauce and cherries over crepes.

VARIATION:

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

Makes 12 to 15 crepes.
Source: The Betty Crocker Recipe Card Library, 1972
MsgID: 018492
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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