We begin with the crepes.
To start, beat the eggs into the flour with a whisk. Then add the milk little by little and beat until you have a smooth batter. Let the batter rest in the refrigerator for at least half an hour.
This is enough for at least 10 small or 6 large crepes, a little more than you might need, but in this way there is no problem should a crepe fail or tear.
Then prepare the filling.
Drain the salmon and remove any bits of skin and bone. Mix the salmon and ricotta together. Wash one of the lemons and grate the zest into the bowl with the salmon mixture. Squeeze 1 tablespoon of lemon juice from the lemon.
Mix the lemon juice and lemon zest into the salmon mixture. Taste and season with salt and pepper to your taste. Place the filling in the refrigerator until ready to use.
Then fry the crepes.
Heat butter in a frying pan and fry the crêpes as thinly as possible. Stack the crepes with a plate above and below to soften them a little.
Chop or snip the chives finely. Cut the remaining lemon into quarters. Then finish the crepes.
Place 1 crepe each time on a plate or wooden plank. Spread some spinach equally over it and put a spoon salmon filling on top. Sprinkle with some chives. Fold the crepe in half, and crease the top slightly.
Serve 1 large or 2 small crepes per person, with a quarter of lemon.
