Tropical Crepe Paradise

In a large bowl, stir together flour, sugar and salt. Whisk in milk, eggs and butter until batter is smooth.

Heat a large skillet or crepe pan over medium-high heat until very hot.

Whisk batter and pour 1/3 cup batter into pan, swirling batter around by tilting pan to coat bottom fully.

Cook until golden brown on bottom, about 1 minute. Flip crepe over with a large spatula and cook until browned in spots, about 40 seconds.

Transfer crepe to a cooling rack to cool.

Repeat process with remaining batter. Whisk batter frequently.

Once crepe has cooled, place it on sheet of wax paper. Pile crepes on top of each other with wax paper between each.

Meanwhile, in a large bowl, stir together papaya, pineapple, bananas and yogurt.

To assemble, spread about 1/4 cup fruit mixture down the center of one crepe and roll it up. Top with whipped topping.