Stir in spinach and remaining ingredients except crepes, mixing well. Carefully place 6 crepes into 6 lightly greased 6-ounce custard cups, and fill each with spinach mixture. Makes 6 servings. Pour 2 tablespoons batter into pan. Cook 1 minute or until lightly browned.
Lift crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from the pan. Flip crepe, and cook about 3 seconds on other side. Place crepe on a towel to cool. Stack crepes between layers of wax paper to prevent sticking. Repeat until all batter is used.