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1.In medium bowl, whisk together eggs and milk. Whisk in salt, sugar and flours. Cover, set aside for 30 minutes or keep chilled overnight.
2.In nonstick 8- to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl pan so batter coats the bottom. Replace pan on burner and cook just until set and underside is lightly browned. Using spatula, flip and cook until the other side is lightly browned. Transfer to platter. Repeat until batter is gone.
3.Fill each crêpe with 1-2 tablespoons vanilla yogurt and diced strawberries. Roll them up and sprinkle with powdered sugar if desired.
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