3 eggs
1 c. milk
3 tbsp. butter, melted
3/4 c. all-purpose flour
2 tbsp. sugar
1/2 tsp. salt

FRUIT MIXTURE:

Peaches
Oranges
Bananas
Strawberries
Pineapple

Combine eggs, milk and butter in mixing bowl. Beat until combined. Add flour, sugar, and salt. Beat until smooth. Refrigerate for 1 hour. Makes 2 cups batter.

For the first crepe, brush the pan until hot enough to make a drop of water dance. Pour in just enough batter to cover bottom of pan. Quickly tilt and tip pan to move batter over the bottom. Pour off any excess batter. Don't worry if the crepe has holes, just add a drop or two of batter to batch.

In just seconds, the edges should be a golden brown and the top dry. Loosen the crepes edge with a spatula, if necessary. Then a simple flip of the wrist will remove the crepe from the pan. Fill the crepe center with mixed fruit and fold. Top with whipped topping.