Tropical Morning Crepes (6 servings) 2 large eggs 2/3 cups milk 1 Tablespoon vegetable or canola oil 1/2 cup all-purpose flour 2 teaspoons sugar 1/4 teaspoon salt For The Filling: 1 20-ounce can crushed pineapple - drained 1 11-ounce can mandarin oranges - drained 1 teaspoon vanilla extract 1 8-ounce carton of frozen whipped cream topping - thawed In a large bowl, beat the eggs with the milk and oil. Add the flour, sugar and salt and mix until well-combined. Cover with plastic wrap and refrigerate for 1 to 2 hours. To make the crepes: Remove batter from refrigerator and stir it a couple times. Coat an 8-inch non-stick frying pan with cooking spray and place over medium heat. For each crepe, drop batter onto the fry pan in 2 Tablespoon portions. Tile the pan so the batter spreads to evenly coat the bottom of the pan. Cook until the top appears dry and the edges start to curl. Carefully flip and cook the other side 20 second. To serve all crepes at once, keep finished crepes in a preheated oven at 225 degrees, placing waxed paper between each crepe to prevent sticking. To make the filling: Mix together the pineapple and oranges in a large bowl. Fold in the whipped topping. Putting it together: Spread about 1/3 cup of the filling over one half of each crepe. Fold and top with additional whipped topping or dust with powdered sugar. A fresh-tasting, wake-me-up crepe with a fluffy tropical filling. Mr Breakfast would like to thank HowardDuck for this recipe. Recipe number 2726. Submitted 1/6/2010.