Ingredients
2 large eggs, room temperature2/3 cup 2% milk1 tablespoon canola oil1/2 cup all-purpose flour1 teaspoon sugar1/4 teaspoon saltFILLING:1 can (20 ounces) crushed pineapple, drained1 can (11 ounces) mandarin oranges, drained1 teaspoon vanilla extract1 carton (8 ounces) frozen whipped topping, thawedConfectioners’ sugar
Preparation
In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners’ sugar.
