In a blender, pulse together wet ingredients including 1 Tbsp of olive oil. Add flour, salt, and herbs. Pulse again to fully incorporate, scraping sides once during process to loosen any dry flour.
Heat 2 tsp oil in 10" nonstick pan over medium heat. Wipe out oil until just a sheen is left in pan. Pour approximately 4 Tbsp of crepe batter into hot pan. Swirl batter to create a round crepe that covers entire bottom of pan. Cook about 1 minute, then carefully flip to cook other side, 30 seconds more. Set finished crepes aside while making filling.
Heat a 12" skillet over medium heat. Add oil and shallots. Cook until translucent, about 3 minutes. Add spinach and cook until soft, another 3 minutes. Season with salt and pepper. Remove to covered bowl to keep warm.
Heat oil in a nonstick 10" skillet over medium heat. Cook eggs to desired doneness. Set aside.
Heat oil in 10" nonstick pan over medium heat. Place each crepe on clean work surface and sprinkle cheese over centre of crepe. Add 1/4 of warm spinach mixture on top of cheese, place an egg on top of spinach. Fold four sides of crepe edge in to make a square that leaves yolk exposed. Place each constructed crepe into skillet to gently brown bottom and melt cheese, about 3 minutes each. Season and serve immediately.