Spinacci, may it be pizza or crepes, runs by the rule of "less is more". Spinach, PLENTY (!!) of garlic (TWO claws I use per crepe, that means four times as much as you did) , olive oil, salt, black coarse pepper, an egg, and a good dose of feta - thats it.
I did crepes every second day over the past days, practicing the preparation of the dough on the hot iron. I now can do it better than in the videos, have the full iron all covered (diameter 34 cm) and thin like a sheet of paper, I must work very fast now, else it gets brittle, but hey, that is what separates crepes from pancakes. Its nothing you can do easily without practicing and forming some routine, but the practice now starts to pay off. What you then have is a super-thin dough, a crepes, that does not add much to calories since it is so thin, and whether it is healthy or not then gets decided exclusively by the filling. Use plenty of vegetable and fish, and it is quite a healthy meal, I would think.
I admit the mix of spincach, beet and that chili sauce had me frowning my eye brows.
But hey,
jedem Tierchen sein Pläsierchen.
When I was a boy, my mom put an egg on the spinach when we had that, thats why I do it here again.
My first experiment with Chinese sweet-sour sauce and crepes, was a fail. Tasted awful. Additionally it lacked the arome of french-frying fat and a crispy breading (Panade).
Doing it like a pizza with same spices and ingredients however works quite good. Bacon, salmon, carotts (not all toigether) also are very recommended.