—–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