Green crepes with a salmon filling and toasted pine nuts

Green crepes with a salmon filling and toasted pine nuts

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h 5 min (COOK TIME: 45 min / PREP TIME: 20 min)

4 people


For the bechamel:

  • 50 g butter
  • 50 g double zero 00 flour
  • 500 ml fresh whole milk
  • 1 pinch salt
  • 1/2 tsp grated nutmeg

For the crepes:

  • 4 eggs
  • 200 ml fresh milk
  • 2 handfuls fresh baby spinach
  • 130 g flour
  • 1 pinch nutmeg
  • salt

For the filling

  • 350 g ricotta cheese
  • 600 g of Mutti Tomato Puree
  • 1/2 onion
  • 150 g fresh salmon (already cleaned)
  • salt
  • pepper

For baking:

  • 2 tblsp pine nuts
  • knobs or butter

To serve:

  • Fresh dill
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Green crepes with a salmon filling and toasted pine nuts: Method

  1. Put the ricotta cheese in a strainer and let all the water drain out; it has to be dry to be used for the filling.
  2. For the bechamel: heat the milk in a saucepan while melting the butter in another saucepan over a low heat. Turn off the heat under the saucepan with the butter and add 100g flour in one go, stirring with a whisk to avoid the formation of lumps. Return to a low heat and stir until it becomes golden. Flavour the milk with the nutmeg and add a pinch of salt.
  3. Pour a little hot milk to loosen the base then add the rest, stirring vigorously with the whisk. Cook over a low heat for 5-6 minutes until the sauce has thickened. Cover with cling film and set aside.
  4. Prepare the batter for the crepes: Beat the eggs with the milk and a pinch of salt. Add the baby spinach and beat with the milk, alternating with the flour. Flavour with the nutmeg. Allow the batter to rest in the fridge for about half an hour.
  5. In the meantime, make the filling: chop the onion and fry it in a pan with 1 tablespoon of extra virgin olive oil; when it begins to soften, add the salmon and cook for 2 minutes, breaking it up as you go. Pour in the passata and season with salt and pepper. Cook over a low heat for about 10 minutes.
  6. Pour the sauce into a large bowl and gradually add the ricotta, stirring well. Pour into a pastry bag and set aside.
  7. Make the crepes: grease a small frying pan or crepe pan with butter. Pour in a ladle of batter at a time, covering the entire surface.
  8. Cook the crepes for a few minutes on both sides then put on a plate.
  9. Cut the crepes into strips about 3 cm wide. Using the pastry bag, add the filling along the entire length and roll up. Continue until all the ingredients have been used up. Spread 4 or 5 tablespoons of bechamel on the bottom of a baking dish and gradually arrange the rolled crepes (with the rolled side up).
  10. Dot with butter and scatter with pine nuts. Bake in the oven at 180° for around 10/15 minutes.
  11. Serve with a few sprigs of fresh dill.

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