In a mixing bowl, whisk together milk, all-purpose flour, and eggs until smooth and creamy. Allow to rest for 20 minutes.

Heat a non-stick skillet over medium heat, lightly greasing it. Pour in a ladle of batter, swirling to coat the bottom. Cook for about 2 minutes until golden brown.

Flip the crepe and cook for another minute or until lightly browned. Stack cooked crepes with parchment paper between them.

In the same skillet, drizzle oil and sauté spinach for 2-3 minutes until wilted. Add cooked eggs and mix until warm.

Sprinkle cheddar cheese over the mixture, stirring until melted. Place filling on one half of each crepe, fold, and serve warm.