Roquefort Beignets With Apple Puree II (Batters)

——-FRITTER BATTER——-

1/4 c Flour, all purpose 1 Egg 2 tb Cornstarch 1/4 c Water or more 1 ts Baking powder 1/2 ts Oil, vegetable 1/2 ts Salt 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.

Go on to the last recipe for this dish -

Roquefort Beignets with Apple Puree III (Assembly)

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 —–