Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the curd, put all the ingredients in a heatproof bowl over a pan of simmering water and whisk over a medium heat until the butter melts and the curd thickens to coat the back of a spoon. Whisk for 3-4 minutes more until it’s the consistency of custard. Remove from the heat, cover with baking paper and cool.
For the crêpes, blitz everything with a pinch of salt in a blender until it’s the consistency of single cream. Rest for 15 minutes.
Brush 1 tsp of melted butter around a non-stick crêpe or 15cm frying pan. Add a small ladle of the batter and tilt the pan to thinly coat. Cook for 1-2 minutes, then flip and cook for 1 minute until light brown. Repeat with the remaining batter to make 12 crêpes. Cool slightly. Whisk together the mascarpone, cream, sugar and vanilla until softly whipped.
Stack the crêpes on a plate, spreading a thin layer of the filling and a drizzle of curd between each, finishing with a layer of filling. Chill for 1 hour or up to 24 hours. To serve, decorate with the orange slices, more curd and the orange zest.