In a mixing bowl, whisk together milk, flour, and eggs until smooth. Let rest for 10 minutes.

Heat a non-stick skillet and grease with butter or oil. Pour batter, swirling to coat. Cook until edges are golden, about 1-2 minutes, then flip and cook another minute.

In a separate skillet, heat oil and sauté spinach until wilted, about 2-3 minutes. Scramble eggs, then mix with spinach and cheese until melted.

Lay each crepe flat, spoon filling in the center, fold sides over, and roll up.

Serve warm, optionally drizzled with hot sauce or with a side salad.