In a mixing bowl, whisk together 1 cup of milk and 1 cup of all-purpose flour until smooth and lump-free. Let the batter rest for about 10 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladle of batter into the center of the skillet and swirl it around to create a thin, even layer. Cook for 1-2 minutes until the edges lift slightly and the bottom turns golden, then carefully flip and cook for another minute.

In a separate pan, heat a drizzle of olive oil over medium heat. Add spinach and chopped tomatoes, sautéing for about 3-4 minutes until the spinach wilts and the tomatoes soften. Scramble in 4 beaten eggs and mix in a generous amount of cheddar cheese, cooking until cheese melts and eggs are fluffy.

Once the crepes are cooked and the filling is ready, lay a crepe flat on a plate. Spoon a portion of the cheesy scrambled egg filling into the center and gently fold the sides over the filling.

Serve your Savory Breakfast Crepes warm, alongside a fresh side salad or seasonal fruit.