Roquefort Beignets with Apple Puree Ii (Batters)

4 Servings

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Roquefort Beignets with Apple Puree Ii (Batters) Ingredients

CREPE BATTER	FRITTER BATTER
2 Eggs	1/4 c Flour, all purpose
1/2 c Milk	2 tb Cornstarch
1/2 c Water, or more	1 ts Baking powder
1 c Flour, all purpose, sifted	1/2 ts Salt
Salt (to taste)	1 Egg
Pepper, white (to taste)	1/4 c Water or more
2 tb Butter, clarified **	1/2 ts Oil, vegetable
Oil, Olive

Instructions for Roquefort Beignets with Apple Puree Ii (Batters)

For Crepes: =========== Combine the eggs, milk and a 1/2 cup of water together. Gradually add 1 cup of flour, whisking it in until smooth. Whisk in the salt and pepper and Clarified butter. Thin with water, if necessary, to the consistency of whipping cream. Cover and refrigerate for several hours or overnight. If the crepe batter has thickened in the refrigerator, thin it with water to the consistency of whipping cream. Brush a 7-inch skillet (preferably non stick) with a thin film of olive oil. Place the skillet over medium-high heat. When hot, add about 3 tablespoons of crepe batter and swirl to coat the pan. Cook until the crepe is lightly golden, about 1 minute; then turn it over and cook the second side for 30 seconds. Continue with remaining batter, stacking crepes between waxed paper. For Fritter Batter: =================== Sift 1/4 cup of flour, cornstarch, baking powder and salt into a mixing bowl. In a second bowl, combine an egg, 1/4 cup of water and vegetable oil and mix. Gradually stir the liquid mixture into the flour and mix just until smooth. DO NOT OVER MIX. Refrigerate, covered. Go on to the last recipe for this dish - Roquefort Beignets with Apple Puree III (Assembly) Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: ApplesCuisine: Uncategorized