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  1. Exported from MasterCook

  2. ROQUEFORT BEIGNETS WITH APPLE PUREE

  3. Recipe By : Leslie Revsin, One Fifth Ave Restaurant

  4. 4 Preparation Time :

  5. Categories : Cheese

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. --APPLE PUREE--

  8. 4 ea Apples, tart

  9. -- Smith or like), peeled

  10. -- cored, and cut into 8

  11. -- wedges

  12. Water --CREPE BATTER--

  13. 2 Eggs

  14. 1/2 c Milk

  15. 1/2 c Water, or more

  16. 1 c Flour, all purpose, sifted

  17. Salt (to taste)

  18. Pepper, white (to taste)

  19. 2 tb Butter, clarified **

  20. Oil, Olive

  21. --FRITTER BATTER--

  22. 1/4 c Flour, all purpose

  23. 2 tb Cornstarch

  24. 1 t Baking powder

  25. 1/2 ts Salt

  26. 1 Egg

  27. 1/4 c Water or more

  28. 1/2 ts Oil, vegetable

  29. --FILLING--

  30. 4 oz Cheese, Roquefort,

  31. -- crumbled (about 1 cup)

  32. -- room temperature

  33. 1 1/2 ts Egg yolk

  34. Oil, vegetable (for deep

  35. -- frying

  36. For Apple Puree:

  37. Place the apples in a heavy saucepan over

  38. medium-low heat, adding a few drops of water if

  39. they're "dry." Cover the pan and cook, stirring

  40. 10 to

  41. minutes.

  42. Break the apples up into 1-inch pieces.

  43. Refrigerate, covered, until cold.

  44. For Crepes:

  45. Combine the eggs, milk and a 1/2 cup of water

  46. together. Gradually add 1 cup of flour, whisking it in

  47. until smooth.

  48. Whisk in the salt and pepper and Clarified

  49. butter. Thin with water, if necessary, to the

  50. consistency of whipping cream. Cover and refrigerate

  51. for several hours or overnight.

  52. If the crepe batter has thickened in the

  53. refrigerator, thin it with water to the consistency of

  54. 7-inch skillet

  55. non stick) with a thin film of olive oil. Place the

  56. skillet over medium-high heat. When hot, add about 3

  57. tablespoons of crepe batter and swirl to coat the pan.

  58. Cook until the crepe is lightly golden, about 1

  59. minute; then turn it over and cook the second side for 30 seconds. Continue with remaining batter, stacking

  60. crepes between waxed paper.

  61. For Fritter Batter:

  62. Sift 1/4 cup of flour, cornstarch, baking powder

  63. and salt into a mixing bowl. In a second bowl,

  64. combine an egg, 1/4 cup of water and vegetable oil and mix. Gradually stir the liquid mixture into the flour

  65. and mix just until smooth. DO NOT OVER MIX.

  66. Refrigerate, covered.

  67. For Filling:

  68. Blend the Roquefort cheese and egg yolk (mixture

  69. will by lumpy).

  70. To Assemble and Cook:

  71. Cut off any dry edges from the crepes, squaring

  72. them slightly. Place a rounded teaspoonful of cheese

  73. mixture in the center of the spotty side of a crepe,

  74. mounding it slightly.

  75. Fold the crepe into thirds horizontally (as you

  76. would a letter), then fold the sides in so that they

  77. overlap slightly, forming a neat package about 2

  78. inches square. Place these packets folded side down

  79. on a tray lined with waxed paper; repeat with

  80. remaining crepes and filling.

  81. Cover the folded crepes with a damp cloth, then

  82. with plastic wrap, then with aluminum foil. Chill

  83. several hours or overnight.

  84. In a large skillet or saucepan, pour in 2 inches

  85. 375 F

  86. bread dropped into oil sizzles steadily at this

  87. temperature.)

  88. Thin the fritter batter with water, if necessary,

  89. so that it flows from a spoon but is not watery. Use

  90. 2 forks to dip folded crepes into fritter batter; then

  91. lift them out, letting any excess batter drain off,

  92. and transfer to the hot oil ( do not crowd.)

  93. 1 1/2 to

  94. minutes. Drain on paper towels and serve with Apple

  95. Puree.

  96. This recipe makes 12 beignets (three per serving.)

  97. Source: New York's Master Chefs, Bon Appetit

  98. Magazine

  99. : Written by Richard Sax, Photographs by Nancy

  100. McFarland : The Knapp Press, Los Angeles, 1985

  101. Chef: Leslie Revsin, One Fifth Avenue

  102. Restaurant, New York - - - - - - - - - - - - - - - - - -

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