Vegetarian recipe ideas
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Whisk together the ricotta, double cream and 1 tbsp of icing sugar until the mixture thickens. Whisk in the vanilla bean paste.
Check that your barbecue is still hot and add more charcoal if necessary. Toss the quartered peaches with the remaining 1 tbsp of icing sugar and put, cut-side down, on the barbecue grill. Cook for 2 mins on each cut side or until really browned. (If not you are not using a barbecue, cook the peaches on a griddle pan over a high heat.)
Briefly warm the crêpes on the barbecue, being careful not to burn them. Transfer to two plates, pile on the peaches and ricotta cream, then drizzle over 2 tbsp of maple syrup to serve.
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