Thoroughly whisk together the milk, eggs, flour, butter, and salt. Refrigerate for 30 minutes, or prepare the batter a day ahead.
Heat a medium, nonstick skillet over medium heat and brush lightly with oil. Pour in about ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan.
Cook until golden, about two minutes. Then, flip the crepe and cook the other side for about two more minutes. Transfer to a plate to cool.
Repeat with remaining batter.
Whip the ricotta or heavy cream with the sugar until smooth and fluffy.
Once the crepes have cooled, layer on a plate, alternating between the cream filling, fresh fruit and a crepe layer.