1) In a large bowl, mix the eggs, milk, sugar, flour, and a pinch of salt. Refrigerate the mixture for 30 minutes.
2) In a pan on medium heat, cook the spinach and add the corn, cream, and requesón. Cook for 5 minutes and set aside.
3)In a separate pan, butter the hot pan and keep butter nearby for greasing the pan between each crepe.
4)Scoop the crepe batter on to the pan and tilt it with circular motion so that the batter coats the surface evenly.
5)Flip the crepe over and cook the other side too.
6)Fill the Crepes with the spinach mixture and add cream on top. Garnish with sliced spinach and Enjoy.