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Artichoke Chicken Crepes


This is the recipe you make the last meal of Yom Tov, using your leftovers to create a stunning appetizer or main. Use what you love. So add some frozen broccoli to the mix, sauté some asparagus if you’d like, and why not just fry up any item that you think will enhance your mixture. The world is your oyster.


Prepare the Blintzes

1. Warm the blintz leaves in the oven while preparing the filling.
2. Spray a frying pan with cooking spray and heat over medium heat. Add all the filling ingredients and cook until slightly browned.
3. Remove blintz leaves from the oven. Place 2 Tbsp of the filling mixture on a blintz. Fold both sides to the center and then fold under to make it look like a blintz on top. (This is a great fake-it-till-you-make-it trick.)


Depending on what you add to the mixture, you might have leftover filling. It freezes really well for another time.

Make the Mushroom Pepper Sauce

1. Spray a frying pan with cooking spray and heat over medium heat. Add the diced mushrooms, onions, and peppers. Cook until all the vegetables are soft.
2. In a saucepan, melt margarine and add potato starch to form a paste. Quickly add boiling chicken soup and mix vigorously. Add sautéed vegetables and mix well. If the sauce is too thick, thin it out with more soup.
3. Serve crepes immediately, topped with mushroom pepper sauce


Photography: Moishe Wulliger

Food Styling: Renee Muller