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Often, there are pieces of leftover chicken and meat from the Pesach Seder and the other meals. By the time Chol Hamoed rolls around, those pieces have been warmed and cooled more than once, and no one is eager to eat them again. My grandmother’s culinary creativity, and value to not let good food go to waste, spurred her to create an entirely new dish out of these leftovers: delicious gourmet meat blintzes!
Yield: 10-12 blintzes
Use any leftover chicken and meat from the Pesach Seder and meals. For each 3/4 to 1 cup of leftover chicken and meat, add:
1 and 1/2 onions, diced
1/2 cup liver
1 egg, cooked and peeled
Gefen Salt, if necessary (see below)
sugar, if necessary (see below)
prepared crepes, for serving
2 red onions, diced
2 white onions, diced
3 tablespoons oil, such as Gefen Cottonseed Oil
3 tablespoons sugar
1/2 teaspoon Gefen Salt
1 tablespoon Gefen Lemon Juice
1/3 cup orange juice
Sauté onions and liver in oil or shmaltz until the onions are browned, about 10 to 15 minutes.
Place the leftover meat and chicken, liver, egg, and fried onions into the food processor. Blend until a minced texture is achieved.
Taste and see if adding salt or sugar is necessary (this will depend on how the meat or chicken was originally cooked).
Spoon the liver filling into the center of each crepe.
Fold and tuck to create blintzes.
Fry on each side for one to two minutes until thoroughly heated and warmed.
Serve with homemade duck sauce (recipe follows).
Sauté onions in oil until brown, about 10 minutes.
Add sugar, salt, and lemon juice.
Cook over a high flame for five minutes.
Add orange juice, and continue cooking until the juice thickens and is reduced by half.
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