First, prepare your whipped ricotta filling.

Combine in a medium size bowl, the cream cheese, ricotta cheese, and whole milk. Beat on medium speed for about 3-4 minutes or until smooth and creamy.

Gently fold in the honey, olive oil, lemon zest, sea salt and black pepper. Set aside.

Next, prepare your egg crepes. In a medium bowl, whisk together the eggs, milk, thyme, oregano, parsley, chives and a pinch of salt and black pepper until combined.

Heat the olive oil in a 10-12 inch nonstick omelet pan or skillet over medium heat.

Scoop about 1/4 cup of the egg mixture from the bowl and pour it into the pan. Swirl the pan around so that the eggs form an even layer.

The edges will cook before the middle does. As the edges set, tip the pan and swirl again. This process will happen quickly, so pay close attention that you don’t overcook the eggs.

Once the eggs have set, about 1-2 minutes, remove immediately from the pan by sliding gently onto a plate.

Repeat with the remaining eggs to make 4 total egg crepes. Add more oil as needed.

Take 1/4 cup of the whipped ricotta filling and spread it onto 1/2 of a crepe. Fold the crepe once over the filling, and then fold it again to form a fan shape. Repeat this step on the remaining 3 crepes.

Sprinkle with fresh parsley or serve with fresh greens if desired and enjoy!