In a medium bowl, whisk together eggs and salt. Whisk in flour, milk and butter until smooth. Cover and refrigerate for at least 1 hour. Stir batter before using. Heat a 7 or 8 inch (17 or 20 cm) crepe pan or skillet until very hot. (It is ready when a few drops of water skitter across the pan and evaporate quickly.) Grease pan or skillet lightly with oil or shortening. Raise pan from heat with one hand and with the other hand, pour about 3 tbsp (45 ml) batter into pan several times so that batter forms a thin film over bottom. Cook over medium heat until top is set, about 30 seconds. Loosen edges, turn over and cook a few seconds. Lift cooked crepe with spatula; place on wire rack to cool. Repeat procedure until all batter is used.
In a bowl, combine all ingredients. Chill to blend flavours. Place about 1/4 cup (50 ml) filling on each crepe and fold as desired. Garnish with fresh fruit and yogurt. Drizzle with maple syrup, if desired.
Preparation: 15 minutes
Cooking: 20 minutes
Refrigeration: 1 hour