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Baby Blintz Stacks

4

0 min

Baby Blintz Stacks

Baby Blintz Stacks Photo 1

Time

0 min

Serving

10 persons

Calories

264

Rating

4.00★ (4)

Author: Victoria Buriak
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

Baby Blintz Stacks Photo 21
Baby Blintz Stacks Photo 32
Baby Blintz Stacks Photo 43
Baby Blintz Stacks Photo 54
  1. 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.
    Baby Blintz Stacks Photo 2
  2. 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.
    Baby Blintz Stacks Photo 3
  3. 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.
    Baby Blintz Stacks Photo 4
  4. 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.
    Baby Blintz Stacks Photo 5

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