In a mixing bowl, whisk together milk and eggs until combined. Gradually add flour, stirring continuously to achieve a smooth batter. Allow to rest for 10 minutes.

Heat a non-stick skillet over medium heat. Pour a ladleful of batter, swirling to create a thin layer. Cook for 1-2 minutes, then flip and cook for another minute. Repeat with remaining batter.

In another skillet, heat olive oil. Add spinach and sauté until wilted, about 2-3 minutes. Scramble eggs in a separate pan until fully cooked.

Place a warm crepe on a plate. Spoon sautéed spinach, cheddar cheese, and scrambled eggs onto one half. Fold over and serve warm.