Whisk eggs with a hand mixer, mix well with salt, parsley, milk, cream and flour.
Brush a smaller, coated pan with olive oil, pour 1 ladle of dough (or less) into the middle.
Spread evenly by tilting the pan, brown, turn, bake ready, place on a plate and keep warm.
Cover 2 crepes per person with vegetables and sheep's cheese, fold in, garnish and serve
Crepes (smaller) or pancakes succeed with any cereal flour. As fritatten for the soup or as dessert filled with jam.