In a mixing bowl, whisk together 1 cup of milk, 1 cup of all-purpose flour, and 2 eggs until the mixture is smooth and free of lumps. Let the crepe batter rest for about 10 minutes at room temperature.

Heat a non-stick skillet over medium heat until hot. Lightly grease it with butter or oil. Pour a ladleful of the crepe batter into the skillet, swirling it to form a thin, even layer.

Cook for 1-2 minutes until the edges lift and the surface appears set and slightly golden. Flip the crepe and cook for an additional minute until golden on the other side.

In a separate skillet, sauté a few cups of fresh spinach over medium heat for about 2-3 minutes until wilted and bright green.

In a bowl, scramble 4 eggs seasoned with salt and pepper, cooking them in a non-stick skillet over medium heat until just set, which should take about 3-4 minutes.

Once the crepes are cooked, lay them on a plate. Spoon in the sautéed spinach, scrambled eggs, and a generous handful of shredded cheddar cheese. Fold or roll the crepes and serve warm.