In a mixing bowl, whisk together 1 cup of milk, 1 cup of all-purpose flour, and a pinch of salt until the mixture is completely smooth. Allow the batter to rest for 10 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of the batter into the skillet, swirling to coat evenly. Cook for 1-2 minutes until the edges are golden, then flip and cook the other side for another 1-2 minutes until lightly browned.

In a separate pan, sauté 2 cups of fresh spinach in a splash of olive oil over medium heat until wilted, about 2-3 minutes. In another pan, scramble 4 eggs until fluffy and fully set.

Take a warm crepe and lay it flat on a plate. Place sautéed spinach, fluffy scrambled eggs, and shredded cheddar cheese in the center. Fold the sides over the filling to create an envelope.

Serve warm, garnished with fresh herbs and a drizzle of hot sauce or pesto if desired.