Green crepes with a salmon filling and toasted pine nuts | Mutti Recipe

Ingredients

• 50 g butter
• 50 g double zero 00 flour
• 500 ml fresh whole milk
• 1 pinch salt
• 1/2 tsp grated nutmeg
• 4 eggs
• 200 ml fresh milk
• 2 handfuls fresh baby spinach
• 130 g flour
• 1 pinch nutmeg
• salt
• 350 g ricotta cheese
• 600 g of Mutti Tomato Puree
• 1/2 onion
• 150 g fresh salmon (already cleaned)
• pepper
• 2 tblsp pine nuts
• knobs or butter
• Fresh dill