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Savory blintzes (crepes) with a delicious chicken filling. Watch the video here.
8 eggs
1/4 cup Manischewitz Potato Starch
1 cup water
1/8 cup oil
1/2 teaspoon salt
1 boiled chicken leg, shredded
2 leeks, finely diced
1 carrot, shredded
1 stalk celery, diced
3/4 bag shredded cabbage
salt
black pepper
crushed red pepper
Sauté filling ingredients, except chicken, in 1/4 cup oil for 15–20 minutes or until browned.
Shred the chicken into a medium-sized bowl. Add in the sauteed vegetables and seasonings.
Place spoonful in middle of crepe.
Bend in two sides and roll up from bottom.
Whisk together blintz ingredients. Heat a frying pan and wipe it with an oiled paper towel. Pour a small amount of batter into the pan, just enough to coat the pan. Heat it until the edges just start to turn brown, and then flip the blintz to the other side for another 10 seconds. Continue until all the batter is used up.
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Freezer Hi. Does it freeze well? If so, what are the reheating instructions?
Freeze them before you fry them. Then fry them on a lower heat so that you don’t burn them straight out of the freezer.
If making them for chometz would u sub the same amount of flour for potato starch?