Thaw the spinach and drain away excess water.

Beat eggs in a large mixing bowl. Add milk, sugar, salt, and pepper. Whisk in the flour. Whisk well to get rid of any lumps.

Add oil and the thawed spinach. Mix. Let the batter rest for some minutes. Preferably 30 minutes.

Heat up your crepe maker or your pan (over medium-high heat) and pour some batter on it. The recipe with default amounts makes about 6-8 big crepes. (Use a batter spreader to spread the batter evenly on the pan. Alternatively, tilt the pan. The crepes can be quite thin.)

When one side is getting brown, flip it and cook evenly on both sides.

Serve with your choice of toppings. (In Finland, the traditional topping is lingonberry jam.)