To make a dozen 10” crêpes, place flour, milk and water into blender and work into a thin paste, smoothing any lumps (a hand mixer can also be used). Add eggs, butter, salt and pepper. Continue to work until well mixed. Stir in chives with a spoon. Cover and chill for at least one hour.
Heat a 10” non-stick or cast iron skillet. Lightly spray with oil and add 3 T of batter, immediately tilting and rotating the pan so that the batter covers the bottom. Cook for approx. 1 min until edges begin to dry, then flip with the help of a spatula and cook for 20 sec. Slide onto a plate and continue with the remaining batter. Do not let crêpes brown or overcook, as they may become brittle.
Heat oil in a skillet and add pancetta. Cook on med-low heat until fat is rendered and the pancetta is crispy. Transfer onto paper towels to drain.
In a mixing bowl, combine turkey, ricotta, heavy cream, lemon zest, salt, pepper and parsley. Add pancetta and mix. Chill until ready to serve.
To assemble and serve, place each crêpe on a work surface and top with 1/3 c of arugula and 1/3 c of filling. Roll like a cigar, then place seam-side down on microwavable plate. Warm in the microwave for 60-90 seconds to heat through. Sprinkle plate with bed of arugula, then carefully transfer two crêpes to plate. Top with hollandaise and garnish with chopped parsley.
Combine yolks, pepper, salt and lemon juice in a blender. Blend on high speed for a few seconds.
While blender is running, slowly pour hot butter into the egg yolk mixture to create an emulsion. The sauce should resemble a thick mayonnaise in texture. Add hot water, a tablespoon at a time to thin the sauce to the desired consistency. Makes 3/4 c hollandaise.