Fruit-Topped Cheese Blintzes

Name: Fruit-Topped Cheese Blintzes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 2 large eggs; 1 cup 2% milk; 3/4 cup all-purpose flour; 1/2 teaspoon salt; TOPPING:; 2 medium peaches, sliced; 1/2 cup halved fresh sweet cherries; 1 tablespoon sugar; FILLING:; 1-1/2 cups (12 ounces) 2% cottage cheese, drained well; 1 large egg, beaten; 2 tablespoons sugar; 1/2 teaspoon vanilla extract; Dash ground cinnamon; Sour cream, optional

My dad always requested this special dish for Father's Day; it was his favorite breakfast. You can switch up the fruit you use for the topping —warmed canned peaches are my personal favorite. —Angela Matz, West Allis, Wisconsin

Ingredients

2 large eggs
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
TOPPING:
2 medium peaches, sliced
1/2 cup halved fresh sweet cherries
1 tablespoon sugar
FILLING:
1-1/2 cups (12 ounces) 2% cottage cheese, drained well
1 large egg, beaten
2 tablespoons sugar
1/2 teaspoon vanilla extract
Dash ground cinnamon
Sour cream, optional

Directions

Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes.
Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle.
On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.

Originally published as Cheese Blintzes in Holiday & Celebrations Cookbook 2017