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1
Preheat the oven to 350.
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2
Set the squash, cut side down, on a lightly oiled baking sheet and bake for about 45 minutes, or until tender when pierced.
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3
Let cool, then scoop out 2 cups of squash.
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4
Heat the olive oil in a medium skillet.
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5
Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes.
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6
Stir in the squash, chicken, 1 tablespoon of the maple syrup and the thyme.
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7
Season generously with salt and pepper.
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8
Cover and set aside.
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9
In a bowl, whisk together the flour and salt; whisk in the eggs and parsley, then whisk in the milk to form a smooth batter.
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10
Add the melted butter and mix thoroughly.
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11
Heat a lightly oiled 8-inch skillet.
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12
Pour in 3 tablespoons of batter and quickly tilt the skillet in a circular motion to spread the batter evenly.
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13
Cook over moderate heat until the blintz is lightly browned on the bottom, 1 to 2 minutes.
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14
Transfer the blintz, cooked side up, to a plate.
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15
Repeat to make 11 more blintzes.
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16
Spread about 1/4 cup of the filling along 1 edge of the cooked side of the blintz.
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17
Fold in 2 sides of each blintz, then roll it up like a burrito; flatten slightly.
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18
Set the rolled blintzes, seam side up, on a lightly oiled baking sheet.
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19
In a large heavy skillet, melt 1 tablespoon of the remaining butter over moderately low heat.
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20
Add 6 of the blintzes, seam side up, and cook until browned, about 2 minutes.
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21
Turn the blintzes and brown the other side.
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22
Transfer to a warmed platter and repeat with the remaining butter and blintzes.
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23
Serve the blintzes at once, with maple syrup and dollops of sour cream.
