Gently whisk together the flour and salt in a medium bowl. Form a well in the mixture and add the eggs to the well. Carefully fold the egg into the flour and whisk to combine.

Continue to whisk while you slowly add the milk.

Allow the batter to rest for 10 minutes.

Heat 1/4 teaspoon of Pompeian Grapeseed Oil over medium heat in a nonstick skillet.

Add about 1/4 cup of the batter to the pan and evenly spread it out

Use a spatula to free the edges from the pan. Cook for 1 minute, or until the bottom is set.

Flip the crepe and cook for 30 seconds and carefully remove from the pan, transfer to a plate and set aside.

Continue these steps to use the remainder of the batter, adding more oil as needed.

Heat your wok or skillet over medium-high heat. Once it's hot add the Pompeian Grapeseed Oil and swirl the pan to thoroughly coat it. Reduce heat to medium.

Add the pineapple, mango, cinnamon and sugar to the wok. Stir fry for 3 minutes and add in the vanilla extract. Continue to stir fry for 1 minute and add the strawberries and bananas.

Stir fry for 1 minute and remove from heat.

Spoon 2 tablespoons (or more if you prefer) of the mixture over the crepes and fold. Serve with ricotta cheese or a dollop of whipped cream for a low fat treat anytime.