In a mixing bowl, whisk together 1 cup of milk and 1 cup of all-purpose flour until smooth. Allow the batter to rest for at least 30 minutes to relax gluten.

Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter and cook for about 2 minutes until edges are dry, then flip and cook for an additional 1-2 minutes.

In a separate skillet, heat a teaspoon of olive oil. Sauté spinach for 2-3 minutes, then stir in scrambled eggs and cook until fluffy, around 3-4 minutes. Add cheese and remove from heat.

Place a warm crepe on a plate, add 1/4 of the spinach and egg mixture on one half, fold over to create a half-moon shape. Repeat with more crepes if desired.

Serve warm, garnished with cheese, herbs, or yogurt, and enjoy with a side salad or hot sauce.