Preparation

• Step 1
  Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and blend for one minute at medium speed. Transfer to a bowl, cover and refrigerate for one to two hours.
  
  Step 2
  Place a seasoned 7- or 8-inch crêpe pan or cast-iron pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
  
  Step 3
  Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.
  PS: In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it.