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1
Make the batter: Put flour and salt in medium mixing bowl.
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2
Whisk in eggs and milk and beat until smooth.
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3
Refrigerate for at least 30 minutes (overnight if you wish).
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4
Thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
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5
Put an 8-inch skillet or crepe pan over medium high heat.
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6
Brush lightly with melted butter, then pour in a scant 1/4 cup batter.
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7
Tilt pan and swirl batter so it fills pan to maximum circumference.
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8
Fry pancake on one side only until lightly browned.
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9
Lay pancakes browned side down on a plate, stacking pancakes as you go.
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10
Continue until all batter is used.
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11
Pancakes can be made ahead and kept wrapped in refrigerator for up to 2 days.
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12
Make the filling: Heat oven to 400 degrees.
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13
Season chicken inside and out with salt and pepper.
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14
Put thyme bunch in cavity.
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15
Place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer.
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16
Let cool, then tear meat from carcass in large chunks.
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17
Remove skin and bones (you can reserve for making broth).
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18
Chop meat in rough 1/2-inch cubes.
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19
Set aside.
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20
Put oil in a skillet over medium high heat.
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21
Add chanterelles and season with salt and pepper.
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22
Cook for about 2 minutes until lightly colored.
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23
Add garlic and chopped thyme leaves, stir and cook 1 minute more.
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24
Remove chanterelles from pan with a slotted spoon.
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25
Add black mushrooms to pan and season lightly with salt.
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26
Lower heat and cook gently for 2 minutes.
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27
Mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
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28
Melt 2 tablespoons butter in wide skillet.
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29
Add onion and cook over medium high heat, until softened, about 2 minutes.
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30
Add leeks, season with salt and pepper and cook, stirring, for another 2 minutes.
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31
Add chicken and mushroom mixture and stir to combine.
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32
Sprinkle with flour and stir again.
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33
Add broth and wine and let simmer for 2 minutes.
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34
Taste and adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day ahead.
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35
Assemble blintzes: Lay pancakes browned side up on a board.
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36
Fill each pancake with about 3 tablespoons chicken mixture.
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37
Fold pancake around filling to make a rectangular package.
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38
Place packages seam side down on a baking sheet.
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39
Packages can be covered and refrigerated for up to 1 day.
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40
In a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden.
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41
(You may need to add a bit more butter as you go.)
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42
Keep fried blintzes warm in a low oven.
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43
Serve 2 or 3 blintzes per person on warmed plates.
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44
Dab each blintz with a spoonful of creme fraiche and sprinkle with chives.
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45
Garnish with reserved black mushrooms, warmed through.
