Ingredients:
For Crepes 3 eggs
2 mL (1/2 tsp) salt
250 mL (1 cup) all-purpose flour
375 mL (1-1/2 cups) milk
45 mL (3 tbsp) melted butter

For Ambrosia Filling
1 540 mL (19 oz) can pineapple tidbits well drained
2 284 mL (10 oz) cans mandarin orange segments drained or 375 mL (1-1/2 cups) halved orange segments
125 mL (1/2 cup) sweetened flaked coconut
175 mL (3/4 cup) orange lemon or vanilla flavored firm yogurt

Ambrosia Cripes, Alberta Egg Producers Board

Method

In a medium bowl, whisk together eggs and salt.
Whisk in flour, milk and butter until smooth.
Cover and refrigerate for at least 1 hour.
Stir batter before using. Heat a 17 or 20 cm (7 or 8-inch) crepe pan or skillet until very hot. (It is ready when a few drops of water skitter across the pan and evaporate quickly.)
Grease pan or skillet lightly with oil or shortening.
Raise pan from heat with one hand and with the other hand, pour about 45 mL (3 tbsp) batter into pan several times so that batter forms a thin film over bottom.
Cook over medium heat until top is set, about 30 seconds.
Loosen edges, turn over and cook a few seconds.
Lift cooked crepe with spatula, place on wire rack to cool.
Repeat procedure until all batter is used.