Whisk together the dry ingredients in a large bowl. Mix the egg, milk and water in a separate bowl, then add to the dry ingredients until just incorporated. You could also add everything to a blender and mix until well combined.

Cover the liquid mixture and let sit in the fridge at least 2 hours or overnight.

Sautee your spinach or other greens in a pan until cooked to desired consistency. Cook eggs in another pan until yolks are just set and set aside.

Heat a pan (non-stick or crepe pan) over medium heat. Add a bit of (vegan) butter to the pan and swirl to coat evenly. Using about ¼ cup of batter, take the pan off the heat and slowly ladle in the batter to the center of the pan, tilting the pan as you add it to distribute the batter evenly. Cook for about 1 minute, or until batter just sets. At this point you can cook several crepe batters and store them separately until you're ready to reheat them and add toppings. We opted to cook and fill them one by one!

Add the wilted greens, then shredded cheese, then a slice or two of prosciutto, followed by the already cooked egg. Carefully fold over the edges of the batter to keep the heat in (this will help melt the cheese). Remove when cheese looks melted and ready!** (see note). Serve hot!

Keep any leftover batter for later, or use it for dessert crepes :)