Preparation

1. Prepare the crêpes: Put the butter with the milk in a small saucepan over low heat. When the butter is melted, remove from heat and cool slightly.
2. While butter/milk is heating, put the flour, salt, and sugar in a medium bowl. Using the beaters, mix on Speeds 1 to 2 to combine, about 30 seconds. Add the eggs and vanilla extract and beat until mixture resembles a thick and sticky batter.
3. While mixing on Speed 2, mix in the milk and butter mixture until the batter is smooth. Rest the batter in the refrigerator for a minimum of 30 minutes, or up to overnight.
4. While batter is resting, just before cooking crêpes, prepare the filling. Put the heavy cream into a medium mixing bowl. Starting on Speed 1 and very gradually increasing to Speed 7, whip cream to medium-stiff peaks, about 1 minute.
5. Add the vanilla extract, maple syrup, and salt and mix on Speeds 1 to 3 until fully combined. Add the remaining ingredients, except for the fruit, and mix on Speed 1 until combined. Reserve.
6. Cook the crêpes. Mix the crêpe batter briefly, using the beaters on Speed 2 to remove any lumps that may have formed. If lumps remain, pour through a fine strainer.
7. Set an 8- to 10-inch crêpe pan or nonstick skillet over medium/medium-high heat. Once pan is hot, add the 1 teaspoon of butter. Tilt pan to evenly distribute the butter; let pan rest on heat for an additional 30 seconds.
8. Add a small amount of batter, a scant ¼ cup, and with the pan in hand, quickly and evenly rotate it so the crêpe batter thinly coats the entire bottom surface.
9. Allow to cook until set, about 2 minutes (traditionally, the crêpe should not brown). Flip and cook on the second side for no more than 30 seconds. Remove and repeat with remaining batter.
10. To serve, put 2 tablespoons of the lemon cream in the center of each crêpe and then top with a portion of the bananas and strawberries. Fold sides of crêpes over. Dust with powdered sugar, if using, and serve.