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Make the garlic herb cream cheese: In a small food processor, combine the garlic, zest of 1 lemon, juice of ½ lemon, salt, cream cheese, and 2 tablespoons water. Pulse, scraping the sides as needed, for 1 to 2 minutes until whipped and easy to spread. Add the chives and stir to incorporate. Add the mixture to a piping bag. Cut off the piping bag tip.
Make the crêpes: In a blender, combine the butter, spinach, sugar, 2 eggs, milk, and water. Blend for a minute or two, until smooth. Add the flour and pulse for a few seconds, until incorporated.
Heat a 10-inch nonstick skillet over medium-low heat. Grease with butter. Add an egg in the center, then pour enough spinach crêpe batter around the egg to cover the bottom of the pan. Cover with a lid and cook for 45 seconds to 1 minute, until the crepe looks darker in color.
Pipe a circle of the garlic herb cream cheese around the yolk. Fold the crêpe edges over the cream cheese, using a silicone spatula. Pour a tablespoon of water in the pan, cover with a lid, and steam for a minute, until the egg white looks opaque, while the yolk maintains a runny consistency. Adjust the heat as needed.
Remove the lid, then slide the spinach crêpe on a serving plate. Repeat the process with the remaining spinach crêpe batter. Serve warm, with flaky salt on top.