Baby Blintz Stacks
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
42
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
680 g
Cottage Cheese (carton)1 tbsp
White Sugar1 tsp
Ground Nutmeg1 tsp
Salt1 tsp
Almond Extract1 cup
Sour Cream2 tbsps
Brown Sugar1.5 cups
All-Purpose Flour1 tsp
Baking Powder2 cups
Milk2
Eggs2 tbsps
Butter (melted)1 tsp
Vanilla ExtractDirections:
1
Stir together the sour cream and brown sugar in a separate bowl
2
Refrigerate both fillings until ready to use
3
Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl
4
Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth
5
Stir in the flour mixture until no lumps remain
6
Heat a lightly oiled griddle over medium-high heat
7
Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes
8
Cook until bubbles form and the edges are dry, about 2 minutes
9
Flip, and cook until browned on the other side
10
Repeat with remaining batter
11
To assemble, spread 1 tablespoon of peach filling on top of each blintz
12
Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop
13
Garnish with peach slices
14
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