1. In a blender, add Florida Orange Juice, eggs, sugar and salt. Cover and pulse for 15 seconds until combined.

2. While blender is still on, add flour one tablespoon at a time until blended well. Refrigerate for 30 minutes.

3. Melt ½ tablespoon butter in a 10-inch nonstick sauté pan.

4. Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly.

5. Cook until edges are browned and middle is firm to the touch. Loosen edges, flip crepe and cook for approximately 15 seconds.

6. Slide crepe out of pan and onto a plate. Cover with foil to keep warm while making crepes with remaining batter.

7. In a medium bowl, combine all fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.

8. Place 2 crepes on a plate. Ladle ¼ cup of the fruit mixture on one side of each crepe and roll the crepe over the fruit.

9. Garnish with powdered sugar, if desired. Serve immediately.