See below ingredients and instructions of the recipe
1 x Apple Puree ** 1 x Fritter Batter **
1 x Crepe Batter **
4 oz Cheese, Roquefort, 1 1/2 ts Egg yolk
-- crumbled (about 1 cup) Oil, vegetable (for deep
-- room temperature -- frying
** 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.
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
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 York's 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