* Exported from MasterCook * Roquefort Beignets With Apple Puree Recipe By : Leslie Revsin, Bon Appetit Magazine, 1985 Serving Size : 4 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Apple Puree: 4 Tart apples (ie Granny Smith) -- - peeled, cored, and cut into 8 - wedges Water Crepe Batter: 2 Eggs 1/2 c Milk 1/2 c Water -- or more 1 c All purpose flour -- sifted Salt -- to taste White pepper -- to taste 2 tb Clarified butter ** Olive oil Fritter Batter: 1/4 c All purpose flour 2 tb Corn starch 1 ts Baking powder 1/2 ts Salt 1 Egg 1/4 c Water -- or more 1/2 ts Vegetable oil Filling: 4 oz Roquefort cheese (1 c) -- - crumbled, room temperature 1 1/2 ts Egg yolk Vegetable oil -- - for deep frying Apple Puree: Place the apples in a heavy saucepan over medium-low heat, adding a few drops of water if they're "dry." Cover the pan and cook, stirring occasionally, until slightly softened, 10 to 15 minutes. Break the apples up into 1" pieces. Refrigerate, covered, until cold. 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" skillet (preferably non stick) with a thin film of olive oil. Place the skillet over medium-high heat. When hot, add about 3 tb 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. Fritter Batter: Sift 1/4 cup of flour, corn starch, 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. Filling: Blend the Roquefort cheese and egg yolk (mixture will by lumpy). Assemble and Cook: Cut off any dry edges from the crepes, squaring them slightly. Place a rounded 1 ts cheese mixture in the center of the spotty side of a crepe, mounding it slightly. Fold the crepe into 3rds horizontally (as you would a letter), then fold the sides in so that they overlap slightly, forming a neat package about 2" 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" 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. Yield: 12 Beignets - - - - - - - - - - - - - - - - - -