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August 2, 2011
Chicken Blintzes
Poultry Classics
Prep time:
54 minutes, plus chillingbaking tme:
10 minutes“Grandma's lady friends loved these blintzes because they are dainty but filling.”
Ingredients
Serves 6
- 1/2 cup milk
- 4 tablespoons butter, melted
- 2 large eggs, beaten
- 1/2 cup plus 6 tablespoons all-purpose flour, divided
- 2 tablespoons sugar
- 1 1/4 teaspoons salt, divided
- 6 tablespoons butter
- 1 cup whipping cream
- 1/2 cup chicken broth
- 1/2 teaspoon black pepper
- 2 cups chopped cooked chicken
- 1 cup sliced mushrooms, sautéed in butter
- 2 tablespoons sherry or broth
Directions
1
Combine the milk, melted butter and eggs in a medium bowl. Beat with an electric mixer set at medium speed until blended. Beat in 1/2 cup flour, granulated sugar and 1/4 teaspoon salt. Chill, covered, for 1 1/2 hours.
2
Drop the batter 1 tablespoon at a time into a small lightly buttered skillet over medium-high heat, tipping skillet to let the batter spread over the bottom. Cook until blintz appears dry and bottom is browned, about 55 seconds. Turn blintz over. Cook until bubbly, about 45 seconds.
3
Preheat the oven to 350ºF.
4
Melt 6 tablespoons butter in a medium skillet over medium heat. Stir in remaining flour. Add the whipping cream, broth, remaining salt and black pepper and mix well. Stir in chicken, mushrooms and sherry.
5
Spoon tablespoonfuls of chicken mixture onto blintzes. Fold to enclose filling. Arrange in a 13x9-inch baking dish. Spoon remaining filling evenly over top. Bake for 10 minutes.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
The pancakes freeze very well, so Grandma often made them up in advance. As she removed them from the skillet, she stacked them, separating each pancake with a piece of waxed paper. Then she wrapped the stack in plastic wrap and froze them for up to 2 months.
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