In a mixing bowl, whisk together the milk, flour, and eggs until the mixture is silky and smooth. Let the batter rest for about 15 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Pour a ladleful of batter into the skillet, swirling to cover the bottom evenly. Cook for 1-2 minutes until edges lift, then flip and cook for an additional minute.

In the same skillet, add spinach and sauté for 1-2 minutes until wilted. Add scrambled eggs, cheddar cheese, and diced tomatoes, stirring until heated through and cheese melts.

Spoon the filling onto one side of a cooked crepe, fold it over and shape as desired. Serve warm, garnished with fresh herbs or hot sauce.