In a mixing bowl, whisk together 1 cup of milk, 2 eggs, and 1 cup of all-purpose flour until smooth. Let rest for about 10 minutes.

Heat a non-stick skillet over medium heat for 2 minutes. Pour a ladleful of batter into the skillet, swirling to coat. Cook for 1-2 minutes, flip, and cook for another minute.

In a separate skillet, heat olive oil, add 2 cups of spinach, and sauté for 2-3 minutes until wilted. Scramble 3 eggs, combine with spinach and 1 cup cheddar cheese.

Take a cooked crepe, spoon the filling down the center, fold the edges, and repeat with remaining crepes.

Serve warm, garnished with fresh herbs or cheese, and pair with mixed greens or fruit.