Beat the flour, eggs, milk, 1 tablespoon of honey and salt together, and let the batter set for about 15 minutes. Brush the oil onto a non-stick baking tray and make 12 thin crêpes, one at a time.
Slice the vanilla bean in half and scrape out the seeds. Mix the curd, honey, vanilla seeds and egg yolks. Fold in the crunchy muesli raspberry yogurt. Divide the filling onto the crêpes. Fold the crêpes over the filling and tuck in the ends to hold together.
Place the crêpes close together on a greased baking tray, with the seams tucked underneath and cover the tray with aluminium foil. Bake in a preheated oven at 180°C (convection 160°C) for about 15 minutes. Remove the foil and dust the crêpes with the icing sugar while they are still warm.
This dish goes well with raspberries or compote (e.g. apricot, plum or cherry).