Preheat the oven to 400 degrees, and coat twenty 1 3/4 inch muffin cups and a nonstick griddle with cooking spray. Set cups aside, and heat griddle over medium heat.
Whisk together egg, milk, flour, oil, and salt in a small bowl until combined, and then for each crepe, spoon 1 tablespoon of the batter onto hot griddle, pouring slowly to make circles.
Cook crepes, four or five at a time, for 30 to 60 seconds or until bottoms are golden brown and tops appear dry, and then using a spatula, transfer crepes to paper towels, brown sides up. If desired, trim edges.
Place crepes, brown sides down, into prepared muffin cups, pleating as necessary to fit, and bake about 12 minutes or until edges are firm.
Cool in muffin cups on wire racks, and then carefully remove crepe cups from muffin cups. To serve, spoon Gingered Fruit into crepe cups.
Combine 2 tablespoons reduced sugar orange marmalade and 1/4 teaspoon ground ginger in a medium bowl, and then gently stir in one 11 ounce can mandarin orange sections, drained and chopped, and 1 cup quartered red and/or green seedless grapes.