In a mixing bowl, whisk together 1 cup of milk, 1 cup of all-purpose flour, and a pinch of salt until smooth. Let the batter rest for 15 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Pour a small ladleful of batter into the pan and swirl to create a thin layer. Cook for about 2 minutes, flip and cook for an additional minute. Transfer to a warm plate and repeat.

In a medium pan, add a drizzle of olive oil and sauté 2 cups of fresh spinach for 2-3 minutes until wilted. Add 4 eggs, season with salt and pepper, and scramble with the spinach until fully cooked. Mix in 1 cup of shredded cheddar cheese until melted.

Lay one cooked crepe on a plate and spoon the cheesy spinach and egg mixture onto one side. Fold the crepe to create a half-moon shape or roll it. Repeat with remaining crepes and filling.

Garnish with fresh herbs like chives or additional cheese. Serve alongside salad, fruits, or yogurt, and enjoy with coffee or tea.