Best Kittencals Crepes Recipes

KITTENCAL'S BEST DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
• In a small bowl, mush yolks well with a fork, leaving no small lumps.
• Add next 10 ingredients (adjusting to suit taste) mix well to combine.
• Spoon or pipe egg yolk mixture evenly into the whites.
• Sprinkle with paprika.
• Cover tightly with plastic wrap.
• Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a casserole dish (any size to hold crescent rolls).
• In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• Heat just until the cheese melts (do not boil).
• For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• Season with seasoned salt or white and black pepper to taste.
• Unroll the crescent rolls.
• Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• Drizzle a small amount of soup mixture on the bottom of the dish.
• Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• Bake for about 30 minutes.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

KITTENCAL'S CHEESECAKE

Steps:

• Set oven to 325 degrees F.
• Set oven rack to middle position.
• Grease bottom and sides of a 9-inch springform pan,.
• For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
• Pat into the bottom of the springform pan; chill while making the filling.
• For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
• Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
• Add in flour; beat until completely combined.
• Add in sour cream; beat until well combined.
• Pour over the crust in the pan.
• Bake for 1 hour.
• Turn the heat off and open the oven door to stay slightly.
• Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
• Cool slightly at room temperature then refrigerate overnight.
• Before serving release the sides of the pan from the cheesecake.
• Slice as desired then top slices with pie filling.

KITTENCAL'S ONION PATTIES/LATKES

Steps:

• Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
• In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
• Add in the milk and whisk until thoroughly combined (the batter will be thick!).
• Add in the chopped onions and green onions and mix with a wooden spoon until combined.
• In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
• Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
• Flatten slightly with the spoon or spatula.
• Sprinkle with a little salt.
• Fry until crispy and brown on both sides.
• **NOTE** these tend to hold a bit of oil so drain well on paper towels.

KITTENCAL'S APPLE CRISP DESSERT

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking dish.
• Prepare two separate medium bowls.
• In each bowl place 1 cup oats, 3/4 cup brown sugar, 1 cup flour, 1-1/2 teaspoons cinnamon, 1/4 teaspoon baking powder and 1/4 teaspoon baking soda; toss to combine.
• To each bowl mix in 1/2 cup plus 2 tablespoons melted butter; mix well to combine then finish mixing using your hands until the mixture is crumbly.
• To one bowl only add in 1/2 cup nuts (this bowl will be your topping mixture).
• Sprinkle the bowl without the nuts into the bottom of the baking dish; pat down only slightly with hand.
• For the apple filling; in a bowl toss the apple slices with lemon juice.
• In a small bowl mix together 1 cup sugar, 2 tablespoons flour, 2 teaspoons cinnamon and nutmeg; toss to combine; add to the sliced apples then toss to combine.
• Place the apples over the crumb crust.
• Sprinkle the remaining topping (with nuts) over the apple mixture.
• Bake for about 40-45 minutes or until apples are fork-tender (stick a fork into the apples after about 35 minutes of cooking time to see if they are cooked to desired doneness).
• Serve with vanilla ice cream.