Chicken Blintzes

November 08, 2018
These savory blintzes are loaded with chicken and cheese, are perfect for a special brunch. Blintzes stuffed with meat or chicken filling were one of my favorites. A vegetable filling also can be used if you are a vegan. Try them with a tomato sauce for a better taste. 

(makes 10)


2 cups flour
1 cup milk
1 tsp oil
1 egg
a pinch of baking powder
1 cup cold water or as needed to adjust thickness
1 tbsp butter/ghee


  1. Blend everything together with enough water in a blender. (The batter shouldn't be too thin nor too thick. Adjust the thickness with water)
  2. Heat a nonstick pan or crepe pan over medium to high heat and wipe it with an oiled paper towel. 
  3. Pour a small amount of batter evenly into the pan.
  4. Once the crepes starts to slightly brown, flip it to the other side and let it cook for 10-15 seconds.
  5. Carefully transfer the crepes on to a plate using both your hands. Pour the batter to the pan to make the next crepe.
  6. Meanwhile put cheese and filing in to the centre of the crepe and press it gently. (do this folding while it is hot)
  7. Fold the sides as shown in the picture.
  8. Heat 1 tbsp butter/ghee in to the same pan you made the crepes and fry the blintzes both sides until it is golden in colour. 
  9. Transfer them to a serving dish and serve hot with tomato sauce. Enjoy!


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