Baby Blintz Stacks Recipes

Steps:

• 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.

Steps:

• In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using) until well blended.
• Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream).
• Stir in melted butter.
• Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle.
• Lightly butter a 8-inch skillet on medium heat.
• Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet.
• Cook until the bottom is set and light browned (these will cook very fast!).
• Flip the blintz over and cook for about 30 seconds.
• Repeat with remaining batter.
• *NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.