In a medium bowl, mix together flour, milk, melted butter, egg and salt until thin batter appears.

Heat a medium-sized round skillet over medium heat and coat with coconut oil.

Use a 4 cup measuring cup to pour batter onto skillet forming a round, very thin pancake.

Cook the crepe for about 2 minutes, until the bottom is light brown.

Use a spatula to loosen the edges and flip to cook the other side.

Stack crepes on a plate one on top of another until all of the batter is used up.

Add spinach to saute pan on low heat until wilted.

Mix in cheese until just combined. Remove from pan and use the same pan to break EB egg into.

Cook on medium heat until membrane is white and no longer transparent. Repeat with second egg.

To assemble the crepes talk one crepe on a plate, top with spinach and cheese first, and gently lay the egg onto one side of the center.

Take the corners of the crepe and fold in, pinching the edges until they stick together.

Serve immediately and enjoy!