In a mixing bowl, whisk together milk, flour, and eggs until you achieve a smooth batter. Let the batter rest for 15 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Pour a ladleful of batter into the center, swirling to create an even, thin layer. Cook for 1-2 minutes until edges lift. Flip and cook another minute.

In another skillet, sauté the spinach and diced tomato over medium heat until tender. Season with salt and pepper. Add scrambled eggs and cheddar cheese, mixing until cheese is melted.

Take a crepe and lay it flat. Spoon a generous amount of filling onto one half, fold the other half over, and seal. Repeat with remaining crepes.

Plate the assembled crepes warm, garnishing with fresh herbs or extra cheese. Serve with hot sauce or Greek yogurt.