In a bowl, beat the eggs with a pinch of salt, add the flour a little at a time, sifting it into the eggs and mix well without creating lumps. Add the milk at room temperature slowly. Melt the butter over low heat until it is melted, let it cool and add it to the batter already created, stirring for a couple of minutes. Let the batter rest for a couple of hours. Grease a pan with a small piece of butter and pour a ladle of batter to cover the bottom of the pan. Turn the crepe after a couple of minutes, cook and remove from the pan. For the filling, simmer the spinach in a pan with a little oil and a clove of garlic. Allow to cool slightly and add to the previously processed ricotta in a bowl with a little oil. Add the Parmesan to the mixture and the PomUp cut into small pieces. Fill the crepe with the mixture obtained, close it and garnish with a piece of PomUp.