Canyon Ranch OJ Crepes with Fruit Filling

In a blender container, blend eggs, orange juice, sugar and salt until combined, about 15 seconds.
While blender is on, add flour to the mixture, 1 tablespoon at a time. Once flour is incorporated, turn off blender and allow mixture to sit for 30 minutes.
Spray a 10-inch nonstick sauté pan with canola oil spray and place over medium heat. Pour 2 tablespoons of batter into pan and swirl the pan immediately to coat the entire bottom evenly. Cook until the edges begin to turn brown and top is firm to the touch. Loosen edges and flip crêpe. Cook another 15 to 20 seconds and remove. Repeat for remaining crêpes.
In a medium bowl, combine berries (one or more of the option) and sugar. Using a fork, macerate the berries slightly to allow the juices to come out.
Place 2 crêpes on a plate. Ladle ¼ cup of the fruit mixture one side of each crêpe and roll or fold crepe over the fruit. Garnish each plate with fresh fruit, macerated juice, and, orange zest