Whisk eggs and salt in a medium bowl.
Add flour, milk and margarine and whisk until mixture is smooth.
Cover and put in the refrigerator for 1 hour.
Heat a 7- or 8-inch greased pan or skillet until hot.
Pour about 3 tbsp of the batter into the pan, and while pouring turn and tip pan several times. The batter should form a thin film over bottom.
Turn over and let cook for a few seconds.
Lift crepe and let cool on wire rack.
Combine all ingredients together.
Chill in the refrigerator to cool.
Place about 1/4 cup of filling onto each crepe and fold each side in.