In a mixing bowl, whisk together 1 cup of milk, 1 cup of all-purpose flour, and 2 eggs until smooth. Let the batter rest for about 10 minutes at room temperature.

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in a ladleful of batter, swirling it to coat the bottom. Cook for about 1-2 minutes until edges lift and crepe is golden, then flip and cook for an additional minute.

In a separate pan, add a drizzle of olive oil over medium heat. Add 2 cups of spinach and sauté until wilted, about 2-3 minutes. Stir in 4 scrambled eggs and diced tomatoes, cooking for another 2 minutes until everything is combined.

Take each cooked crepe and spoon a generous amount of the filling into the center. Sprinkle with grated cheddar cheese, fold the crepe over the filling, and cook for an additional minute until the cheese melts.

Plate your assembled Savory Breakfast Crepes warm, garnishing with fresh microgreens or a drizzle of hot sauce if desired.