Try this Roquefort Beignets with Apple Puree Iii (Assembly) recipe, or contribute your own.
Suggest a better description** See recipes for Roquefort Beignets with Apple Puree I (Puree) and Roquefort Beignets with Apple Puree II (Batters). These ingredients should be accomplished before completing this recipe. For Filling: ============ Blend the Roquefort cheese and egg yolk (mixture will by lumpy). To Assemble and Cook: ===================== Cut off any dry edges from the crepes, squaring them slightly. Place a rounded teaspoonful of cheese mixture in the center of the spotty side of a crepe, mounding it slightly. Fold the crepe into thirds horizontally (as you would a letter), then fold the sides in so that they overlap slightly, forming a neat package about 2 inches square. Place these packets folded side down on a tray lined with waxed paper; repeat with remaining crepes and filling. Cover the folded crepes with a damp cloth, then with plastic wrap, then with aluminum foil. Chill several hours or overnight. In a large skillet or saucepan, pour in 2 inches of vegetable oil and heat to 375 F (a small piece of bread dropped into oil sizzles steadily at this temperature.) Thin the fritter batter with water, if necessary, so that it flows from a spoon but is not watery. Use 2 forks to dip folded crepes into fritter batter; then lift them out, letting any excess batter drain off, and transfer to the hot oil ( do not crowd.) Fry until golden, turning once, 1 1/2 to 2 minutes. Drain on paper towels and serve with Apple Puree. This recipe makes 12 beignets (three per serving.) 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 105 | ||
Calories from Fat: 78 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.7g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 25.5mg | 8 % | |
Sodium 512.9mg | 18 % | |
Potassium 25.8mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.