Chicken Blintzes
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INGREDIENTS THE FILLING
2 ounces butter
2 onions
1/2 green pepper
5 celery stalks
1/2 pound mushrooms
3-pound roasted chickenMelt 2 ounces butter in a skillet. Slice very fine, 2 onions, 1/2 green pepper, and 5 celery stalks. Slice 1/2 pound fresh mushrooms. Place them all in the melted butter and fry lightly until the onions and celery are glazed and the mushrooms and peppers softened without being too soft.
Cut a 3-pound roasted chicken into 1/4-inch cubes. Combine with the cooked vegetables. Set aside while preparing the batter for the Blintzes.
THE BATTER
1 cup milk
2 eggs
1 ounce butter, melted
1/2 cup sifted flour
1/2 teaspoon saltCombine 1 cup milk with 2 eggs and 1 ounce melted butter. Add 1/2 cup sifted flour and 1/2 teaspoon salt. Beat until smooth.
Butter a small skillet very lightly. Pour in a small amount of batter, as for Crepes. Fry on 1 side only. When bubbly, turn out on a clean cloth, brown side up.
Preheat oven to 300 degrees.
Fill with the chicken mixture and roll with the ends turned in. Place on a dish and pour Rich Cheese Sauce over them. Bake in a 300 degree oven for 45 minutes.
Preheat broiler.
Remove from oven and place under broiler for a few seconds until nicely browned.
Makes 12 blintzes