In a mixing bowl, combine the flour, eggs, milk, melted butter, salt, pepper, and dried herbs. Whisk until smooth. Allow the batter to rest for about 15 minutes for the best texture.

Preheat a non-stick skillet or crêpe pan over medium heat. Lightly grease the surface with butter or oil to prevent sticking.

Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip to cook an additional 30 seconds.

In a skillet, heat olive oil over medium heat. Add the minced garlic, sauté for 30 seconds until fragrant, then add the chopped spinach. Cook until wilted, about 2–3 minutes. Remove from heat and cool slightly.

In a separate bowl, mix the ricotta cheese, sautéed spinach, grated Parmesan cheese, salt, and pepper until well combined.

Take a crêpe and add a generous spoonful of the ricotta and spinach filling in the center. Fold the crêpe over the filling, then either fold again to form a triangle or roll it up.

Repeat the process with the remaining crêpes and filling until all are packed and ready to serve.

Arrange the stuffed crêpes on a serving plate. Sprinkle with additional grated Parmesan cheese and fresh herbs for a touch of color and flavor.

Serve the crêpes warm, and savor every delicious bite!