Makes 8 to 10 servings
For the blintzes:
1 cup all-purpose flour
½ teaspoon salt
- Roads could be a mess this weekend — and Monday
- Seven things to know about Seahawks rookie Tyler Lockett
- New GM Jerry Dipoto provides more insight into how he’ll turn Mariners around
- Jammed-up I-405 forcing some buses to the shoulder
- Survivor: Gunman spared 'lucky one' to give police message
Most Read Stories
2 large eggs, lightly beaten
1 cup whole milk, more as needed
2 tablespoons melted butter, for frying pancakes
For the filling:
1 whole chicken, about 3½ pounds, or use 2 pounds of chicken thighs
Salt and pepper
1 small bunch thyme, plus 2 teaspoons chopped thyme leaves
2 tablespoons olive oil
8 ounces chanterelle mushrooms, roughly chopped
3 small garlic cloves, minced
½ ounce dried black trumpet mushrooms, soaked in warm water 10 minutes, rinsed, drained and patted dry
4 tablespoons butter, more as needed
1 medium onion, finely diced
2 cups finely diced leeks
2 tablespoons all-purpose flour
1 cup hot chicken broth
¼ cup white wine
½ cup crème fraîche, for garnish
2 tablespoons finely slivered chives
1. Make the batter: Put flour and salt in medium mixing bowl. Whisk in eggs and milk and beat until smooth. Refrigerate for at least 30 minutes (overnight if you wish). Thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. Put an 8-inch skillet or crepe pan over medium high heat. Brush lightly with melted butter, then pour in a scant ¼ cup batter. Tilt pan and swirl batter so it fills pan to maximum circumference. Fry pancake on one side only until lightly browned. Lay pancakes browned side down on a plate, stacking pancakes as you go. Continue until all batter is used. Pancakes can be made ahead and kept wrapped in refrigerator for up to two days.
3. Make the filling: Heat oven to 400 degrees. Season chicken inside and out with salt and pepper. Put thyme bunch in cavity. Place on a rack in a roasting pan and roast breast side down for about one hour, until juices run clear at thickest part of thigh when pierced with skewer. Let cool, then tear meat from carcass in large chunks. Remove skin and bones (you can reserve for making broth). Chop meat in rough ½-inch cubes. Set aside.
4. Put oil in a skillet over medium high heat. Add chanterelles and season with salt and pepper. Cook for about two minutes until lightly colored. Add garlic and chopped thyme leaves, stir and cook one minute more. Remove chanterelles from pan with a slotted spoon. Add black mushrooms to pan and season lightly with salt. Lower heat and cook gently for two minutes. Mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
5. Melt 2 tablespoons butter in wide skillet. Add onion and cook over medium high heat, until softened, about two minutes. Add leeks, season with salt and pepper and cook, stirring, for another two minutes. Add chicken and mushroom mixture and stir to combine. Sprinkle with flour and stir again. Add broth and wine and let simmer for two minutes. Taste and adjust seasoning, then let cool completely and refrigerate for one hour or up to one day ahead.
6. Assemble blintzes: Lay pancakes browned side up on a board. Fill each pancake with about 3 tablespoons chicken mixture. Fold pancake around filling to make a rectangular package. Place packages seam side down on a baking sheet. Packages can be covered and refrigerated for up to a day.
7. In a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for two minutes on each side, until crisp and golden. (You may need to add a bit more butter as you go.) Keep fried blintzes warm in a low oven. Serve two or three blintzes per person on warmed plates. Dab each blintz with a spoonful of crème fraîche and sprinkle with chives. Garnish with reserved black mushrooms, warmed through.
From David Tanis, The New York Times