Mighties™ Kiwi Salsa Crepes

1. Crepes: Whisk flour with salt until combined. In a separate bowl, whisk eggs with milk and 1 tbsp (15 mL) butter until combined. Whisk into flour mixture. Strain to remove any lumps. Refrigerate for 1 hour or up to 12 hours.
2. Heat an 8-inch (20 cm) nonstick skillet set over medium heat. Brush with some of the remaining butter. Pour scant 1/4 cup (60 mL) into the pan; swirling to coat the bottom of pan. Cook for 1 minute or until crepe begins to curl around the edges. Flip and cook for an additional 30 seconds or until set. Repeat with remaining batter. Layer cooked crepes between pieces of wax paper to prevent sticking.
3. Lay a crepe on a clean work surface. Arrange 2 tbsp (30 mL) Lime Filling on a quarter of the crepe. Fold the crepe in half to cover the filling and fold in half again to create a triangular shape. Place two crepes on plate. Top with kiwi salsa.
4. Lime Filing: Stir yogurt with icing sugar and lime zest.
5. Kiwi Salsa: Toss kiwis with strawberries, mango, mint, honey, and lime.