For crepes, in a bowl combine milk, flour, eggs, oil, and salt. Beat with a rotary beater until well mixed. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter to make 18, greasing skillet occasionally.

For filling, beat together egg, cheeses, the 2 tablespoons sugar, and vanilla. Spoon 1 rounded tablespoon in center of unbrowned side of each crepe. Fold 2 opposite sides of crepes toward center; then fold remaining 2 sides, overlapping edges. Place crepes in a 12x7-1/2x2-inch baking dish. Cover; heat in a 350 degree F oven for 20 minutes or until hot.

Meanwhile, drain pineapple tidbits, reserving juice. Set pineapple aside. Add about 2/3 cup orange juice to pineappple juice to make 1-1/4 cups liquid. In a medium saucepan combine the 1/4 cup sugar and the cornstarch. Stir in juice mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Gently stir in strawberries or raspberries and pineapple tidbits. Serve over crepes. Makes 6 servings.

Make and fill the crepes the day before. Then cover and refrigerate them. To serve, allow about 30 minutes to bake the chilled, filled crepes. While the crepes are heating; prepare the sauce.