Preheat the oven to 375° and line a sheet tray with parchment paper.

Heat a large nonstick sauté pan over medium-low heat and add the butter. Gently sauté the scallions until aromatic. Add the spinach and cook until lightly wilted, 1 to 2 minutes. Season with salt and pepper to taste.

In a medium-size bowl, whisk together the eggs, milk, salt and pepper.

Pour the egg mixture into the pan and cook, stirring frequently, until they are just scrambled.

To assemble the crêpes, spoon about 1/4 cup of the egg mixture onto each crêpe and top with a sprinkling of the goat cheese.

Fold the crêpe up into a triangle and place on the prepared sheet tray. Bake for about 10 minutes to crisp up the edges.

Transfer to plates, and top with a spoonful of Hollandaise sauce.