Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
Add pancake mix and process until smooth.
Scrape down sides of the container with a spatula; blend until smooth.
Spray a 10 -inch non-stick skillet with the cooking spray. Heat the pan over medium-high heat. Remove the pan from the heat and pour 3 to 4 tablespoons crepe batter into the center of the pan. Quickly rotate the pan tilting to coat the surface.
Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side. Turn out the crepe onto a plate; cover to keep warm if desired. Repeat with remaining batter.
Spread each crepe with 1 tablespoon Smucker's sugar-free marmalade. Roll up crepe; place two crepes on each serving plate.
Place remaining ½ cup of marmalade in a microwave-safe bowl; cook on HIGH (100 percent power) 45 to 60 seconds or until marmalade is melted. Let cool.
Add drained Mandarin oranges and mix gently until thoroughly combined.
Serve crepes with Mandarin orange sauce, sprinkled liberally with powdered sugar.