Prepare the batter by mixing the eggs, milk, flour, Grana Padano Cheese, salt, and pepper. Divide the batter into two bowls. Add pureed beetroot to the first bowl and blended spinach to the other. Oil lightly a nonstick skillet with Extra Virgin olive oil.
Place a ladle of batter into the pan and make it slide on the surface to get a homogeneous layer. Cook the crepes for 1-2 minutes, then turn them over and cook on the other side. When ready, place the coloured crepes on a plate and stuff it with whatever you like.
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