Crepes with Salmon

Method

1. Prepare the spinach cream: in a pan with hot oil, sauté 1.5 teaspoons of wild garlic (or pesto). Add the blanched spinach and sauté briefly. Transfer to a blender with a little milk and blend until smooth. Set aside.
2. Sauté the celeriac: in another pan with oil, sauté the celeriac cubes until golden. Set aside for garnish.
3. Prepare the crepe batter: in a blender, combine 50 g of 00 flour, 1 egg, 150 g of milk, a pinch of salt and pepper. Blend until smooth.
4. Cook the crepes: grease a non-stick pan with butter, pour a ladle of batter and spread evenly. Cook on both sides until golden. Repeat for all crepes.
5. Prepare the ricotta filling: in a bowl, mix the ricotta with some grated lemon zest and, if desired, chopped chives. Combine well.
6. Assemble the crepes: on each crepe, place a slice of smoked salmon, some ricotta, another slice of salmon. Fold the crepe in half and then into a triangle, pressing lightly. Place on a baking sheet, add a slice of caciocavallo on top and heat in the oven at 200°C for a few seconds, just to melt the cheese.
7. Plate: on the plate, spread a layer of hot spinach cream. Place the filled crepe on top. Garnish with celeriac cubes, pieces of smoked salmon, and a drizzle of olive oil. Serve.