Fruit-Topped Cheese Blintzes

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.