Ever the culinary perfectionist, Dave did not deign to serve the Supperclub pre-made blintzes. Instead, he took a few moments to excuse himself to the kitchen to prepare this next, lovely course. The rich aroma of butter was seductive, so much so that the less wise of us asked for two, not one, of these decadent blintzes upon their arrival to the table.
Chicken and Wild Mushroom Blintzes by David Tanis (modified)
Serves 8 -10.
http://www.nytimes.com/recipes/1015852/chicken-blintzes-with-wild-mushrooms.html
Note from Dave: I changed the mushrooms to use porcini and crimini instead of chanterelles. I also tripled (!) the blintze (crepe) recipe.
Spicebox Supperclub 