Sunshine Breakfast Crepes - cooking recipe

Ingredients

CREPES
2/3 cup milk
2 eggs
1 tablespoon canola oil
1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
FILLING
1 (20 ounce) can crushed pineapple, drained
1 (11 ounce) can mandarin oranges, drained
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed

Preparation

In a large mixing bowl, beat the milk, eggs, and oil.
Combine the flour, sugar and salt.
Add to the milk mixture and mix well.
Cover and refrigerate 1 hour.
Coat an 8\" non-stick skillet with non stick cooking spray; heat over medium heat.
Stir crepe batter then pour 2 tbls into center of skillet.
Lift and tilt pan to coat bottom evenly.
Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to wire rack.
Repeat with remaining batter, coating skillet as needed.
When cool, stack crepes with waxed paper in between.
***************Filling**************.
In a large bowl, combine the pineapple, oranges and vanilla.
Fold in whipped topping.
Spoon 1/3 cup down the center of each crepe and roll up.
Dust with confectioners' sugar.