Chicken BlintzesAdd To My Recipes
1/4 cup Mishpacha Potato Starch
1 cup water
1/8 cup Glicks Cottonseed 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
Gefen Garlic Powder
crushed red pepper
Sauté filling ingredients, except chicken, in 1/4 cup oil for 15–20 minutes or until browned.
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.
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.
Note: This recipe provided with permission from kosher.com.
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