Pancakes with cottage cheese and peaches

Stewed peaches:

• 3 teaspoons butter
• 8 ripe peaches, peeled and chopped
• 1 cup brown sugar (if the peaches are very sweet, put less)
• 2 teaspoons of Grand Marnier liqueur

Melt three tablespoons of oil in a large skillet over medium heat. Put the pan peaches, brown sugar and liqueur Grand Marnier. Cook for five minutes until peaches are tender.

Pancakes:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 2 1/2 teaspoons sugar
• 2 tablespoons Grand Marnier liqueur
• 1 tablespoon vanilla sugar

Mix the ingredients in a blender for ten seconds and put the dough in the refrigerator for one hour. Grease the skillet cooking spray or butter. When the pan heats up, start pancakes. Fry each side for about thirty seconds, or until golden brown. Transfer to a plate and let cool.

Cottage cheese filling:

• 250 g of cottage cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon grated lemon or orange peel

Mix the ingredients in a large bowl. In the center of each pancake, place two tablespoons of curd and fold pancakes letter envelopes. For each pancake put envelope stewed peaches and serve immediately on the table.

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