Prepare the Batter: In a mixing bowl, whisk together milk and flour until smooth and well combined. Allow the batter to rest for 10 minutes—this helps create tender crepes.

Cook the Crepes: Heat a non-stick skillet over medium heat and lightly coat it with oil. Pour a ladleful of batter into the skillet, tilting to spread it evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute or until lightly golden.

Prepare the Filling: In a bowl, sauté the spinach until wilted, then mix it with scrambled eggs and the cheese until melted and well combined.

Assemble the Crepes: Take one crepe and fill it with a portion of the delicious vegetable and cheese mixture. Fold the crepe and serve it warm, displaying your beautiful creation!

Store for Later: If you’d like, make these crepes ahead of time! They can be stored in the fridge for up to 2 days, or frozen for up to 2 months, making breakfast a breeze.