In large bowl, combine flour, sea salt, eggs, milk, butter and 2 tablespoons maple syrup. Whisk until smooth. Heat 8-inch non-stick pan over medium-low heat.

Place 1/4 cup of batter in pan. Swirl pan so batter covers entire bottom of pan in thin layer.

Cook for about 1 minute, until edges begin to peel away from sides of pan and look golden. Flip and cook for another 30 seconds. Layer crepes on plate, continuing until all batter is gone.

While crepes are cooking, make vanilla crème. In small bowl combine Greek yogurt, vanilla extract, poppy seeds and remaining 2 tablespoons maple syrup; stir to combine.

Spread thin layer of filling over each crepe along with couple strawberry slices. Fold crepes and repeat with remaining crepes and filling. Divide crepes onto four plates and top with remaining strawberries, poppy seeds, and drizzle of maple syrup.