Gluten-Free Crepes

Sift flours and salt into a large bowl and whisk to combine. Add milk; whisk thoroughly to create a very thin, smooth batter. Let batter stand 2 minutes; whisk again to break up any lumps. Alternatively, make batter in a blender. 2. For oil-free: Heat a large nonstick skillet or griddle over medium-low. Pour slightly less than ½ cup batter into skillet. (If using oil: Heat a large skillet or nonstick griddle over medium-low. Lightly coat with avocado oil cooking spray. Pour slightly less than ½ cup batter into skillet.) Use a batter spreader to evenly coat bottom of skillet with batter, or lift and tilt the skillet to spread batter. Cook 60 to 90 seconds or until the top is no longer shiny, then use a crepe turner or long, thin spatula to flip crepe. 3. Immediately sprinkle chocolate chips over half of the crepe, leaving a 1-inch border around edges. Cook 45 to 60 seconds more or until top looks dry on the second side. Lay ¼ cup sliced strawberries over chocolate. Fold crepe in half to cover fillings, then fold in half again. Repeat with remaining batter, chocolate chips, and strawberries.