In a medium bowl, vigorously whisk the eggs and heavy cream until the mixture is pale, frothy, and uniform.
Stir in your chopped herbs, salt, and pepper. 2.
Place a non-stick 8-inch skillet over low-medium heat and melt the butter, swirling to coat the entire surface of the pan. 3.
Pour the egg mixture into the hot skillet. Immediately tilt and swirl the pan to spread the eggs into a thin, even crepe-like layer. 4.
Cook for 1-2 minutes, or until the edges begin to set and the center is just barely wet.
Do not overcook to ensure the wrap remains pliable. 5. Carefully slide a thin spatula under the edge of the egg wrap and gently lift it from the pan onto a plate.
Add your desired fillings down the center, roll it up snugly, and serve immediately.
Add fillings after the wrap is cooked and removed from the pan.
Cooking fillings with the egg can introduce too much moisture and cause it to break.
