Roquefort Beignets With Apple Puree III (Assembly)

Servings: 4
Ingredients:

1 x  Apple Puree **                      1 x  Fritter Batter **
1 x  Crepe Batter **

———————————-FILLING———————————-
4 oz Cheese, Roquefort, 1 1/2 ts Egg yolk
– crumbled (about 1 cup) Oil, vegetable (for deep
– room temperature — frying

** See recipes for Roquefort Beignets with Apple Puree I (Puree)
and Roquefort Beignets with Apple Puree II (Batters). These
ingredients should be accomplished before completing this recipe.

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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