In a blender, combine the flour, eggs, milk, butter, sugar and salt. Blend until smooth. Let sit for at least 1 hour, or up to overnight in the refrigerator.

Lightly brush a small 7-8-Inch crêpe pan or nonstick frying pan with oil over medium heat. Pour about 1/4 cup of the crepe batter into the pan, quickly twirling the pan so that the batter spreads evenly over the bottom. Cook until light brown, about 2 minutes. Flip and cook for 30-60 seconds, until golden brown on the other side, then transfer to a plate. Repeat with the remaining crêpes.

Crack the eggs into a medium bowl and whisk well. Melt the butter in a large nonstick pan over medium heat. Pour in the eggs and use a rubber spatula to scramble, stirring occasionally, until almost cooked through.

Once almost cooked, stir in the spinach, 3 tablespoons of the green onions and 1/2 cup of gouda until the spinach has wilted. Add the fresh dill and stir to combine. Remove from the heat.

Preheat the oven to 400 F and lightly grease a 9 x 13" (or similar) baking dish.

Place about 2 tablespoons of the scrambled egg mixture to the middle of a crêpe and tightly roll up the crêpe, making sure to tuck in both sides like a burrito. Place seam-side-down in the prepared baking dish. Repeat with the remaining crêpes. Top with remaining 1/4 cup of grated gouda and bake 10-15 minutes until the cheese has melted. Top with the remaining green onions and extra dill if you wish and serve plain or with sour cream.