In medium bowl, beat together eggs, milk, salt and flour until smooth. In 12 inch (30 cm) oven-proof skillet melt butter; pour batter into skillet. Bake at 450 F (230 C) for 15 minutes. Reduce heat to 350 F (180 C), bake for 10 minutes or until brown and crisp. Pancake will puff up when baked but will fall when removed from oven.
In medium bowl, pour orange juice over strawberries; let stand 5 minutes. In small bowl, whip ¾ cup cream until soft peaks form; stir in maple syrup.
Slide pancake onto serving plate; spoon berries over half the pancake. Fold pancake in half over berries. Dust with icing sugar. Cut pancake into 4 pieces; top with whipped cream.