Pour enough batter to coat bottom of 4 or 5 inch greased skillet. Cook 1 minute; turn and cook until delicate brown. When cool, place between layers of waxed paper, dusted with powdered sugar. These can be frozen and used as needed.
For filling, whip the cream. Add powdered sugar. Fold in pineapple and coconut. Refrigerate until ready to use.
Place several spoonfuls of filling on a crepe; roll up. Over the top put whatever fruit topping you wish. Fresh strawberries are especially good.