Melt butter and set aside. Mix eggs with sugar, salt and milk. Gradually pour the mixture into the flour and knead the pancake dough. Stir in the oil and leave the dough for 30 minutes.
Bake thin pancakes.
Place 2 pancakes, a scoop of vanilla ice cream, and 2 raspberry ice cream quenelles on a plate. Garnish with sliced persimmons and strawberries, raspberries, tangerine compote and raisins. Sprinkle with waffle crumbs and powdered sugar.