In a mixing bowl, whisk together milk, flour, eggs, and salt until smooth. Let the batter rest for at least 30 minutes.

Preheat a non-stick skillet over medium heat and grease lightly. Pour in about ¼ cup of batter and cook for 1-2 minutes until golden. Flip and cook the other side for another minute.

Heat another pan and sauté spinach and diced tomatoes in a drizzle of oil for 3-4 minutes. Add in scrambled eggs and cheddar cheese, stirring until melted.

Lay a warm crepe flat, spoon the filling into the center, fold over, and seal. Repeat with remaining crepes and filling.

Garnish with fresh herbs and serve with Greek yogurt or hot sauce. Enjoy warm with salad or fresh fruit.