Sunshine Breakfast Crepes

• 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

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

milk, eggs, canola oil, allpurpose, sugar, salt, filling, pineapple, mandarin oranges, vanilla, frozen whipped topping

Taken from www.food.com/recipe/sunshine-breakfast-crepes-276588 (may not work)