Directions

1. Beat Bisquick, milk and eggs with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; remove from skillet. Stack crepes, placing waxed paper between each; keep covered.
2. Mix cottage cheese, cream cheese, sugar, 1 tablespoon butter and the vanilla. Spoon about 1 tablespoon cheese filling onto browned side of each crepe. Fold sides of crepe over filling, overlapping edges; roll up blintzes.
3. Heat 1/4 cup butter in 12-inch skillet over medium heat until bubbly. Place blintzes, seam sides down, in skillet. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling.