- Exported from MasterCook
ROQUEFORT BEIGNETS WITH APPLE PUREE
Recipe By : Leslie Revsin, One Fifth Ave Restaurant
4 Preparation Time :
Categories : Cheese
Amount Measure Ingredient -- Preparation Method -- -- --
4 ea Apples, tart
-- Smith or like), peeled
-- cored, and cut into 8
Water --CREPE BATTER--
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 **
1/4 c Flour, all purpose
2 tb Cornstarch
1 t Baking powder
1/2 ts Salt
1/4 c Water or more
1/2 ts Oil, vegetable
4 oz Cheese, Roquefort,
-- crumbled (about 1 cup)
-- room temperature
1 1/2 ts Egg yolk
Oil, vegetable (for deep
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
Break the apples up into 1-inch pieces.
Refrigerate, covered, until cold.
Combine the eggs, milk and a 1/2 cup of water
together. Gradually add 1 cup of flour, whisking it in
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
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.
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
bread dropped into oil sizzles steadily at this
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.)
1 1/2 to
minutes. Drain on paper towels and serve with Apple
This recipe makes 12 beignets (three per serving.)
Source: New York's Master Chefs, Bon Appetit
: Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue
Restaurant, New York - - - - - - - - - - - - - - - - - -