Recipe

Step 1:

Combine the milk, eggs, vanilla, orange liqueur, sea salt, sugar, and flour in the carafe of a blender and blend until very smooth.

Step 2:

Heat a non-stick 8-10” nonstick skillet over medium heat. Brush the skillet with butter and using a 3 oz ladle, ladle the crepe batter into the skillet and swirl the pan to spread the batter. Cook for 2 min and then flip. Cook for another 1-2 minutes. Transfer to a plate and repeat with the remaining batter.

Step 3:

Spread the skyr on half of the crepe and fold into quarters. Lightly dust with powdered sugar and top with toasted almonds and fresh cherries. Enjoy!