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These chicken blintzes deserve their name. Over the years, I have tasted a variety of chicken blintzes and this one is by far the best.
The grated eggs in the recipe had me skeptical at first, but that is an essential ingredient to creating the perfect taste and texture of the chicken filling. Using chicken stock for
the chicken filling and the shallot sauce will greatly enhance the flavor, lift the taste, and give it added richness. Feel free to substitute onions for shallots, or use a combination
of both. Shallots have a slightly milder and sweeter taste than onions, and the taste of shallots possess a slight hint of garlic.
When plating, you can serve the blintzes the traditional way, rolled up and drizzled with shallot sauce. Alternatively, you can wrap the crepes with a scallion and tie the crepe up into
a purse, as pictured. To use the scallion as a tie, trim off the white sections. Blanch the scallion in hot boiling water for two minutes. Remove from boiling water and immediately rinse with cold water to maintain the brightness of color. Fill crepe with chicken mixture, being careful not to overfill. Gather ends together and tie with the scallion. Place shallot sauce in a circular motion on the plate and top with chicken crepe.
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