In a bowl, whisk together milk, eggs, and fresh cream until well combined.

Add salt and mix again.

Gradually add whole wheat flour and whisk until a thin, smooth batter forms, ensuring no lumps remain.

Cover the batter and refrigerate for 1 hour.

To prepare the filling, heat 1 teaspoon of olive oil in a pan.

Break 4 eggs into the oil and scramble them until cooked but still soft. Season with a pinch of salt.

Remove the scrambled eggs from the pan and set aside.

Add the remaining 1 teaspoon of olive oil to the same pan.

Add sliced onions and sauté until translucent.

Add thinly sliced bell peppers (green, red, and yellow) and sauté for 3 to 5 minutes on low flame.

Season with salt and black pepper.

Remove the roasted peppers from the stove and keep aside.

Remove the crepe batter from the refrigerator and whisk again.

Lightly grease a skillet with a small amount of butter.

Heat the skillet over medium heat until hot.

Pour a ladleful of batter onto the hot pan and swirl to coat the bottom.

Cook the crepe for approximately 1 minute, then flip and cook for another 30 seconds.

Set aside the cooked crepe and repeat the process with the remaining batter.

Place a cooked crepe on a serving plate.

Top the crepe with roasted bell peppers and scrambled eggs.

Fold the crepe in half, and then in half again.

Repeat the filling and folding process for all the crepes.

Serve immediately.