In a small bowl mix together all sauce ingredients; set aside.
Melt butter; whisk with eggs.
Whisk milk, flour and salt. Add egg mixture and whisk thoroughly. Batter will be thin.
Preheat a 9-inch non-stick skillet on medium heat. Add butter to lightly coat pan.
Pour about 1-2 fluid ounces of batter and swirl to thinly cover bottom of pan.
Cook until the top of the crepe looks dry, and/or has popped bubbles, about 45 seconds.
Flip crepe and cook about 10 seconds.
Remove from heat.
In a line down the center of the crepe, add desired fillings.