Instructions
2 eggs
2/3 cup milk
1 tablespoon canola oil
1/2 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1 20-ounce can crushed pineapple, drained
1 20-ounce can mandarin oranges, drained
1 teaspoon vanila
1 8-ounce carton whipped topping, thawed
Powdered sugar
In a large bowl, beat eggs, milk and oil. Combine the flour, sugar and salt. Add to the milk mixture and mix well. Cover and refrigerate for 1 hour. Coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Stir the crepe batter and pour 2 tablespoons of the batter into the center of the skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. In a large bowl, combine the pineapple, oranges and vanilla. Fold in the whipped topping. Spoon 1/3 cup down the center of each crepe and roll up. Dust with powdered sugar.
