In a mixing bowl, whisk together 1 cup of milk and 1 cup of all-purpose flour until smooth. Let sit for 15 minutes.

Heat a non-stick skillet over medium heat. Pour a ladleful of batter into the center and swirl to coat. Cook for 2-3 minutes until edges lift, then flip and cook for another minute.

In a separate skillet, heat olive oil and sauté spinach for 2-3 minutes. Add chopped tomatoes, then stir in scrambled eggs and cheddar cheese until melted.

Take a cooked crepe, spoon filling onto one half, and fold to enclose. Repeat for remaining crepes.

Serve warm, garnished with fresh herbs or extra cheese, alongside a salad or fruit.