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Baby Blintz Stacks

"Blintz stacks with peach filling."

Ingredients :

• 1 (24 ounce) carton cottage cheese
• 2 fresh peaches - peeled, pitted and chopped
• 3 tablespoons white sugar
• half of teaspoon floor nutmeg
• 1/four teaspoon salt
• 1/four teaspoon almond extract
• half of cup bitter cream
• 2 tablespoons brown sugar
• 1 half cups all-motive flour
• 1 tablespoon white sugar
• half teaspoon baking powder
• half of teaspoon salt
• half of teaspoon ground nutmeg
• 2 cups milk
• 2 eggs
• 2 tablespoons melted butter
• half teaspoon vanilla extract
• 2 clean peaches, pitted and sliced

Instructions :

Prep : 35M	Cook : 10M	Ready in : 1H15M

• Stir collectively the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/four teaspoon salt, and the almond extract in a bowl till lightly mixed. Stir collectively the sour cream and brown sugar in a separate bowl. Refrigerate each fillings till prepared to use.
• Whisk collectively the flour, 1 tablespoon of white sugar, the baking powder, half teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl till clean. Stir inside the flour combination till no lumps remain.
• Heat a lightly oiled griddle over medium-high warmth. Drop batter by massive spoonfuls onto the griddle to shape silver dollar-sized blintzes. Cook till bubbles shape and the rims are dry, about 2 minutes. Flip, and cook until browned on the other facet. Repeat with ultimate batter.
• To gather, unfold 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving element, and spoon the sweetened sour cream overtop. Garnish with peach slices.

Notes :

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