Instructions: Dip peaches into boiling water for 30 seconds, drain and peel. Slice into a bowl, sprinkle with fructose or brown sugar and nutmeg, cover and set aside.

In a large bowl, thoroughly blend sour cream, cottage cheese, vanilla and egg yolks. Sift together dry ingredients and stir into the creamy ones. Whip egg whites to soft peaks, fold gently into batter.

Lightly rub a crepe or frying pan with butter, heat over medium high and cook pancakes, using about 1/3 cup for each.

Brown pancakes on each side (1-3 minutes per side) and keep warm on a platter. When all cakes are made, serve with maple syrup and peach slices.

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