1. Whisk together the flours and salt in a mixing bowl. Make a well in the center, crack in the eggs, and whisk in the milk, gradually incorporating the flour mixture. Add the butter and whisk until smooth. Let the batter rest for at least 30 minutes.
2. Heat a crepe pan or small frying pan over medium heat. Melt ½ teaspoon butter and lightly grease the pan with a paper towel.
3. Ladle about ¼ cup of batter into the center of the pan, swirl to coat the bottom, and cook until edges are golden, about 1 minute. Flip and cook for another 30 seconds. Repeat with remaining batter.

For the Whipped Ricotta Goat Cheese

1. In a stand mixer with the whisk attachment (or using a whisk), whisk the cheeses until light and creamy, starting on low speed and gradually increasing to medium-high, for about 2-3 minutes.

For the Arugula Salad

1. Whisk together oil, vinegar, Dijon mustard, salt, and pepper. Toss with arugula and sliced almonds.

For the Assembly

1. Fold crepes into quarters. Serve with whipped ricotta and goat cheese, a tablespoon of strawberry preserves, and a handful of arugula salad.