Title: Roquefort beignets with apple puree ii (batters)
 Categories: Crepes, Cheeses, Masterchefs, New york, 1fa
      Yield: 4 Servings
 
MMMMM------------------------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

MMMMM-----------------------FRITTER BATTER----------------------------
    1/4 c  Flour, all purpose
      2 tb Cornstarch
      1 ts Baking powder
    1/2 ts Salt
      1    Egg
    1/4 c  Water or more
    1/2 ts Oil, vegetable
 
  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)