Crêpes With Sweet Yogurt And Raspberry-Apricot Sauce

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3 large eggs

1 1/4 cups milk

Pinch of salt

1 cup all-purpose flour

3 tablespoons unsalted butter, melted

1/4 cup apricot preserves

1/2 cup frozen raspberries

1 tablespoon fresh lemon juice

1 1/2 cups plain Greek-style yogurt

3 tablespoons light brown sugar

1/2 teaspoon pure vanilla extract

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