Warm your non-stick skillet over medium heat so it’s ready as you prepare the batter.
Blend the flour, milk, eggs, melted butter, and salt until the mixture is perfectly smooth. Let this sit for at least 30 minutes to improve texture.
Grease your skillet lightly with either butter or cooking spray to prevent sticking.
Pour about a quarter cup of batter into the pan, quickly swirling it to spread evenly and thin. Cook until the edges lift, about 1 to 2 minutes, then flip and cook for another minute.
Place each finished crepe on a plate, stacking them with parchment paper in between to keep them from sticking together.
Spoon scrambled eggs, spinach, shredded cheddar, and diced tomatoes onto each crepe, then fold or roll gently to enclose the filling.
Sprinkle chopped chives on top and serve your crepes warm. Add a dollop of sour cream or a drizzle of hot sauce if you like.
