baby blintz stacks

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• 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.
• 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.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle to form silver dollar-sized blintzes. cook until form and the edges are dry, about 2 minutes. flip, and cook until browned on the other side. repeat with remaining batter.
• 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.