Baby Blintz Stacks recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 1 (24 ounce) carton cottage cheese 2 fresh peaches - peeled, pitted and chopped 3 tablespoons white sugar ½ teaspoon ground nutmeg ¼ teaspoon salt ¼ teaspoon almond extract ½ cup sour cream 2 tablespoons brown sugar 1 ½ cups all-purpose flour 1 tablespoon white sugar ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg 2 cups milk 2 eggs 2 tablespoons melted butter ½ teaspoon vanilla extract 2 fresh peaches, pitted and sliced
Nutrition Info
- 264.3 caloriescarbohydrate: 29.3 gcholesterol: 62.5 mgfat: 10 gfiber: 0.6 gprotein: 13.7 gsaturatedFat: 5.9 gservingSize: -sodium: 534.2 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions Baby Blintz Stacks
Directions
-
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.