2 ¼ cups milk
2 cups flour
1 tbsp. sugar
1/4 cup melted butter
½ tsp salt
1 jar lemon curd
3 blood oranges
2 cups cream cheese
2 cups Greek yoghurt
3 cups strawberries, 2 cups cut into thin slices, 1 cup halved.
Mix the ingredients for the crepes together and place in the fridge for 2 hours. Heat a pan over high heat and add a little oil. Swirl to coat the bottom, and add half a ladle of batter. Swirl to coat. Cook for half a minute, until light brown on the bottom, and flip. Cook the other side for another 15 seconds, and move to a plate. Repeat until the batter is finished.
Juice two of the blood oranges and mix into the lemon curd. Peel the remaining orange and cut the flesh out from in between the white membranes. Mix the cream cheese and yoghurt together until smooth.
Put a crepe on a serving plate. Spread over 2 tablespoons of cream cheese mixture, and cover with sliced strawberries. Cover with a crepe. Thinly cover the crepe with a layer of orange curd, and top with another crepe. Repeat until all crepes are used. Finish with a generous layer of cream cheese mixture and decorate with the remaining cup of strawberries and the orange parts. Dust with powdered sugar and serve.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS