Recipe - Roquefort Beignets With Apple Puree Ii (Batters)

CREPE BATTER
2 Eggs
One half cup Milk
One half cup Water, or more
1 cup Flour, all purpose, sifted
Salt (to taste)
Pepper, white (to taste)
2 tablespoon Butter, clarified **
Oil, Olive

FRITTER BATTER
One fourth cup Flour, all purpose
2 tablespoon Cornstarch
1 teaspoon Baking powder
One half teaspoon Salt
1 Egg
One fourth cup Water or more
One half teaspoon Oil, vegetable

For Crepes:
===========

Combine the eggs, milk and a One half 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 7inch
skillet (preferably non stick) with a thin film of olive oil. Place
the skillet over mediumhigh 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 One fourth cup of flour, cornstarch, baking powder and salt into
a mixing bowl. In a second bowl, combine an egg, One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip