In a large bowl, beat the milk, eggs and oil. Combine the flour, sugar and salt; add to the milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat an 8-inch 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 wire rack. Repeat with remaining batter, coating skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
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.
Originally Submitted
4/15/2011
0 Out of 5 from
0 reviews
You can add this Sunshine crepes recipe to your own private DesktopCookbook.