1. In a medium bowl whisk together Greek yogurt, milk and eggs until smooth and slightly frothy.
2. Add flour and 1/4 teaspoon salt; whisk until just combined and no large lumps remain. Stir in 1 tablespoon olive oil.
3. Let batter rest at room temperature for 10 minutes while you prepare fillings; the rest hydrates the flour and makes thin crêpes.

1. Finely mince the shallot. In a skillet over medium heat add 1 teaspoon olive oil and the minced shallot; sauté 1 minute until fragrant but not browned.
2. Add the baby spinach to the skillet, season with 1/8 teaspoon salt, and cook 2–3 minutes, stirring, until wilted. Remove from heat and let cool slightly.
3. Crumble the goat cheese into a small bowl and gently fold in the wilted spinach and shallot until combined.
4. In a separate small bowl combine diced tomatoes, chopped chives, chopped parsley, 1 teaspoon lemon juice, 1/4 teaspoon black pepper and 1/8 teaspoon salt; mix and set aside to marinate.

1. Heat a nonstick 8–10 inch skillet over medium heat and brush lightly with a thin film of the 1 tablespoon olive oil.
2. Pour or ladle about 1/4 cup batter into the center of the hot pan and immediately tilt and swirl the pan to spread batter into a thin round (aim for ~8-inch crêpe). Cook 1–1.5 minutes until edges lift and underside is lightly golden.
3. Use a spatula to flip the crêpe and cook 20–30 seconds more until set but still tender. Transfer to a plate and cover loosely with a clean towel to keep warm. Repeat to make 12 crêpes (about 3 crêpes per person), wiping pan and re-oiling as needed.

1. Place one crêpe on a work surface; spoon about 2 heaping tablespoons of the spinach-goat cheese filling down the center.
2. Fold the sides over or roll the crêpe, then transfer to serving plates. Repeat for remaining crêpes.
3. Spoon herb tomato relish over each crêpe or serve alongside. Serve immediately while warm.