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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Blintz stacks with peach filling. Ingredients:
1 (24 ounce) carton cottage cheese |
2 fresh peaches - peeled, pitted and chopped |
3 tablespoons white sugar |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 teaspoon almond extract |
1/2 cup sour cream |
2 tablespoons brown sugar |
1 1/2 cups all-purpose flour |
1 tablespoon white sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
2 cups milk |
2 eggs |
2 tablespoons melted butter |
1/2 teaspoon vanilla extract |
2 fresh peaches, pitted and sliced |
Directions:
1. Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
2. Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
4. To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.
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