First, in a small saucepan over medium heat, combine the raspberries, water, sugar, and cornstarch.

Now, let the ingredients simmer for 12-15 minutes or until the raspberries cook down into a jam or jelly.

Last, cover the pan and set the filling aside to stay warm while preparing the crepes.

First, in a stand mixer or in a mixing bowl with a hand mixer, combine the gluten-free mix, salt, milk, melted butter, and the egg. 

Next, blend the ingredients until a thin batter forms.

Now, spray a skillet with non-stick cooking spray, and preheat the pan over medium heat. 

After that, pour 1/3-cup of batter into the warm pan, tilt the skillet from side-to-side help the batter spread out in as it cooks. 

Once the crepe cooks for 1-2 minutes on one side, flip it and let it cook for an additional 1-2 minutes on the other side.

Then, repeat the process over and over again until all the crepe batter has been cooked.

Last, spoon about 1 tablespoon of raspberry filling into each crepe and roll it up until all the crepes are ready to serve. Dust the crepes with powdered sugar and drizzle them with chocolate syrup is desired.