In a bowl, combine the ricotta, Parmesan, cream and herbs. Season with salt and pepper.
In a bowl, whisk together all the batter ingredients. Cook four 20-cm (8-inch) crêpes in a non-stick skillet. Set aside.
Divide the filling among the crêpes. Spread the asparagus over the filling. Close the crêpes, giving them the shape of a cone.
Place the crêpes on a baking sheet. Cover with aluminum foil and reheat in the oven. Right out of the oven, place the crêpes on serving plates. Drizzle with hollandaise sauce and garnish with fresh herbs.
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