Heat the oil over medium heat, add the garlic, and sauté for 30 seconds.
Add the spinach and cook, stirring frequently, until the fresh spinach has cooked down or the frozen spinach has thawed and heated up.
Transfer to food processor with tofu and spices, and process until well mixed. Keep processing as you add milk, 1 T at a time, just until the mixture is thick and creamy.
Spread one fourth of the filling along the center of each crêpe and roll up.
Top with sauce and serve.