Crepes With Chicken (Russian Blini)

Cook Time: 15
Servings: 6-8


1 cup unbleached white flour
2 cup of milk
3/4 teaspoon salt
2 table spoons sugar
2/3 teaspoon baking soda
2 cups diced chicken
1 medium onion, diced
1/4 tea spoon ground black pepper

I had a baked chicken left over from Yesterday, which I decided to use for the stuffing, and it was such a good idea.
I will do the same with left over Turkey next Thanksgiving.
I like to leave some crepes without stuffing and serve them with whipped cream or jam.


Separate baked chicken from bones.
Or cook two chicken breasts in water with half onion, one carrot and some salt.


Discard bones. Finely cut chicken.


Cook onion in a frying pan with 2 table spoon of olive oil until golden brown.
In a medium bowl combine together chicken and onion.


In a large bowl blend one egg, add salt, sugar and baking soda, mix well.
Add two cups of milk (if no milk use filtered water). Add 1 cup of flour and beet until well blended.


Heat  the frying pan on medium-high. In hot pan drop 1 teaspoon of oil, and turning it in your hands, spread the oil all over the bottom of the pan. Pour one serving spoon of batter into the pan and spread it over the pan the same way .


Cook one side for 1 minute, insert thin long spatula underneath the crepe and turn it over to the other side.
Cook for another minute.


Repeat with the rest of the batter.


Put the filling in the center of the crepe, fold it as an envelope.


Serve it warm with your favorit dressing, or souse.

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