Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter.
Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside.
Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds.
Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners' sugar and top with plain yogurt or cream.