*  Exported from  MasterCook  *
 
                    ROQUEFORT BEIGNETS WITH APPLE PUREE
 
 Recipe By     : Leslie Revsin, One Fifth Ave Restaurant
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----APPLE PUREE-----
    4       ea           Apples, tart (Granny
                         -- Smith or like), peeled
                         -- cored, and cut into 8
                         -- wedges
                         Water			
                         -----CREPE BATTER-----
    2                    Eggs
      1/2   c            Milk
      1/2   c            Water, or more
    1       c            Flour, all purpose, sifted
                         Salt (to taste)
                         Pepper, white (to taste)
    2       tb           Butter, clarified **
                         Oil, Olive
                         -----FRITTER BATTER-----
      1/4   c            Flour, all purpose
    2       tb           Cornstarch
    1       t            Baking powder
      1/2   ts           Salt
    1                    Egg
      1/4   c            Water or more
      1/2   ts           Oil, vegetable
                         -----FILLING-----
    4       oz           Cheese, Roquefort,
                         -- crumbled (about 1 cup)
                         -- room temperature
    1 1/2   ts           Egg yolk
                         Oil, vegetable (for deep
                         -- frying
 
   For 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-inch pieces.
   Refrigerate, covered, until cold.
 
   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.
   
   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 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
  
 
 
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