Mix together in a small bowl eggs, milk, and melted butter. Add sugar and a pinch of salt. Gently sift in flour and whisk until batter is smooth.
Over medium-high heat add a few Tablespoons of batter to a hot non-stick pan; flip carefully once set. Continue until all crepes are made. (Stack crepes between wax paper to prevent them from sticking together).
Fill crepes with mixed fruit and top with warm Raspberry Liqueur Hot Fudge and unsweetened whipped cream.