Time
0 min
Serving
10 persons
Calories
264
Blintz stacks with peach filling.
Ingredients
- carton cottage cheese: 1 piece (24 ounce)
- peaches - peeled, pitted and: 2 piece (chopped, fresh)
- white sugar: 3 Tbsp
- ground nutmeg: 0.5 tsp
- salt: 0.25 tsp
- almond extract: 0.25 tsp
- sour cream: 0.5 cup
- brown sugar: 2 Tbsp
- ½ cups all-purpose flour: 1 piece
- white sugar: 1 Tbsp
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp
- milk: 2 cups
- eggs: 2 piece
- butter: 2 Tbsp (melted)
- vanilla extract: 0.5 tsp
- peaches, pitted and: 2 piece (sliced, fresh)
Metric Conversion
Stages of cooking
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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 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.
-
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.
