Fruit-Topped Cheese Blintzes

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

1. Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
2. In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes.
3. 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.
4. 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.

eggs, milk, flour, salt, peaches, sweet cherries, sugar, cottage cheese, egg, sugar, vanilla, ground cinnamon, sour cream

Taken from www.tasteofhome.com/recipes/fruit-topped-cheese-blintzes/ (may not work)