Sift flour and salt into large bowl and make a well in the centre. Combine beaten egg and milk. Add gradually to dry ingredients and whisk until batter is smooth and free of lumps. Cover. Set aside for 30 minutes. Transfer the batter to a jug for easy pouring. Heat small crepe or non-stick frying pan and brush lightly with melted butter. Pour a little batter into pan, swirling to thinly cover pan. if batter is too thick, add 2 to 3 tsp of milk. Cook for about 20 seconds. Transfer to plate and cover with wax paper. Continue to cook and stack crepes between wax paper to prevent them from sticking together. Keep warm. To serve, fill each crepe with Pure Labrador Cloudberry (Bakeapple) preserves, to taste, and garnish with whipped cream.