In a mixing bowl, combine the flour, eggs, milk, melted butter, and salt. Whisk until smooth and let it rest for about 15 minutes to achieve a silky texture.

Preheat a non-stick skillet or crêpe pan over medium heat. Lightly grease it with cooking spray or a touch of butter for easy release.

Pour about 1/4 cup of batter into the pan, swirling it to cover the bottom evenly. Cook for 1-2 minutes until edges lift and the bottom is lightly golden. Flip and cook for another minute. Repeat with remaining batter, stacking cooked crêpes.

In a skillet over medium heat, lightly sauté the chopped spinach until wilted. This should take about 2-3 minutes. Remove from heat and let it cool slightly.

In a bowl, mix the ricotta, mozzarella, Parmesan, sautéed spinach, garlic powder, salt, and pepper. Stir until all ingredients are well combined for a creamy filling.

Lay one crêpe flat and place a generous spoonful of filling along one edge. Roll the crêpe tightly around the filling, creating a beautiful little bundle.

Continue filling and rolling the remaining crêpes, making sure each one is packed with that delicious spinach and cheese goodness.

If you're using marinara, warm it in a saucepan over low heat while you finish up your crêpe rolls.

Arrange the crêpe rolls on a serving platter, drizzle with warm marinara sauce if desired, and garnish with fresh basil leaves for a fragrant touch.

Serve these delightful Spinach Cheese Stuffed Crêpe Rolls warm and relish every cheesy, savory bite!