For crepes: In a large bowl, combine eggs, flour, milk, melted butter, herb, salt, and white pepper. Beat with a wire whisk until well mixed. Cover and refrigerate for 15 to 30 minutes.

For fruit filling: In a medium bowl, combine the strawberries, banana, and kiwifruit. Gently stir in the granola, yogurt and cinnamon. Cover and chill while cooking the crepes.

Heat lightly greased 10-inch crepe pan or nonstick skillet with flared sides over medium heat. Remove from heat. Ladle in 1/2 cup batter. Lift and tilt pan to spread the batter. Return to heat and cook until the bottom of crepe is light brown. Flip crepe over with a smooth motion. Continue cooking about 2 minutes or until second side is light brown. Invert pan over paper towels to remove crepe. Repeat with remaining batter, greasing pan occasionally.

To assemble, spoon about 1/2 cup of the fruit filling along center of one side of crepe. Fold the two opposite edges so they overlap over filling. Serve immediately. Makes 6 servings.

For a thinner crepe, use less batter. Use regular butter and omit the salt, if you like.