In a bowl, sift the flour, the baking powder and the sugar.
Blend in the beaten eggs, milk, rind and salt; mix well until smooth. Refrigerate approx. 1 1/2 hrs.
In a hot non-stick frying pan, pour in 1/4 cup (60 mL) of crêpe batter. Cook on medium for 1 min. Turn over and brown for an extra 30 sec.
Repeat the operation 10 to 12 times.
Garnish the crêpes with fruit.
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