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1
Place the milk, water, eggs and salt in a blender.
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2
Cover the blender, and turn on at low speed.
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3
Add the flours, then the canola oil, and increase the speed to high.
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4
Blend for one minute.
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5
Transfer to a bowl, cover and refrigerate for one to two hours.
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6
Place a seasoned 7- or 8-inch crepe pan over medium heat.
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7
Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter.
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8
Tilt or swirl the pan to distribute the batter evenly, and return to the heat.
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9
Cook for about one minute, until you can easily loosen the edges with a spatula.
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10
Turn and cook on the other side for 30 seconds.
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11
Turn onto a plate.
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12
Continue until all of the batter is used.
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13
Bring a large pot of generously salted water to a boil, and add the spinach.
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14
Blanch for 20 seconds, and transfer to a bowl of ice water.
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15
Drain and squeeze dry.
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16
Chop and season with salt and pepper.
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17
Heat the crepes in a dry skillet over medium heat (or use the skillet you used to fry your eggs).
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18
Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crepe over.
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19
Sprinkle the cheese over the top, fold the crepe over, and transfer to a plate with a spatula.
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20
Serve hot.
