Blend sugar, vanilla, salt, and milk.Beat the eggs and add to the mixture. Beat in the flour with a whisk, and the melted butter. The consistency of the batter should be that of heavy cream.
In a very hot frying pan with a small amount of cooking oil, pour in about 2 to 3 tablespoons of batter and quickly tilt the pan so the batter spreads evenly over the bottom. As soon as the top is dry turn the crepe over. Repeat until all the batter is used.
For the filling, make a compote of the barries. Add sugar and a pinch of cinnamon and gently stir. Fill the crepes. Put a dab of Fresh Whip Cream on each Crepe and serve immediatley.