Sunshine Crepes

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

1. In a large bowl, beat the milk, eggs and oil. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons 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 a wire rack. Repeat with remaining batter, coating skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. For 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; roll up. Dust with confectioners' sugar.

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

Taken from www.tasteofhome.com/recipes/sunshine-crepes/ (may not work)