Roquefort beignets with apple puree iii (assembly)
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Roquefort beignets with apple puree iii (assembly)
  Apple    Purees    Crepes    New York  
Last updated 6/12/2012 12:56:40 AM. Recipe ID 18968. Report a problem with this recipe.
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      Title: Roquefort beignets with apple puree iii (assembly)
 Categories: Crepes, Cheeses, Masterchefs, New york, 1fa
      Yield: 4 Servings
 
      1 x  Apple Puree **
      1 x  Crepe Batter **
      1 x  Fritter Batter **

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




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Recipe ID 18968 (Apr 03, 2005)

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