Salmon Crepes with Creamy Sage Pesto

Ingredients

• 1 cup milk
• 2 large eggs
• 2 tablespoons water
• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter, melted, plus additional for coating pan
• 1 cup fresh sage leaves, divided
• 2 tablespoons whole almonds
• 6 cloves garlic, chopped divided
• 1/2 cup grated Parmesan cheese, divided
• Zest and juice from 1/2 lemon
• 1/3 cup Bertolli^® Cooking Olive Oil , divided
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 8 ounces salmon fillets
• 1 medium yellow onion, finely chopped
• 1 medium tomato, finely chopped
• 1/2 cup asparagus tips
• 2 tablespoons small capers
• 2 tablespoons chopped fresh parsley
• 1 jar (15 ounces) Bertolli^® Alfredo with Aged Parmesan Cheese Sauce
• 1/3 cup dry white wine or chicken broth