Beat the eggs with the milk, salt, sugar, oil, and orange zest.
Progressively pour this mixture over the flour and mix thoroughly to ensure no lumps remain.
Set aside to erst for 1 hour.
Heat a little oil in a frying pan, then ladle on a little batter and tilt the pan to spread out thinly and evenly.
Flip after few minutes to cook both sides. Repeat until you run out of batter.
Break the chocolate into small pieces and melt in a saucepan for 5 min on a low heat.
Once melted, remove from heat.
Add the vanilla beans from the scored pod and the cinnamon and mix until well incorporated.
Place a crepe on a plate, fold in half, then pour on 2 tablespoons of chocolate sauce and the fruit of your choice before folding again to serve.