Recipe By : Leslie Revsin, Bon Appetit Magazine, 1985
Serving Size : 4 Preparation Time :0:00
Categories : Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Apple Puree:
4 Tart apples (ie Granny Smith) --
- peeled, cored, and cut into 8
- wedges
Water
Crepe Batter:
2 Eggs
1/2 c Milk
1/2 c Water -- or more
1 c All purpose flour -- sifted
Salt -- to taste
White pepper -- to taste
2 tb Clarified butter **
Olive oil
Fritter Batter:
1/4 c All purpose flour
2 tb Corn starch
1 ts Baking powder
1/2 ts Salt
1 Egg
1/4 c Water -- or more
1/2 ts Vegetable oil
Filling:
4 oz Roquefort cheese (1 c) --
- crumbled, room temperature
1 1/2 ts Egg yolk
Vegetable oil --
- for deep frying
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" pieces. Refrigerate, covered, until cold.
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" skillet
(preferably non stick) with a thin film of olive oil. Place the
skillet over medium-high heat. When hot, add about 3 tb 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.
Fritter Batter:
Sift 1/4 cup of flour, corn starch, 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.
Filling:
Blend the Roquefort cheese and egg yolk (mixture will by lumpy).
Assemble and Cook:
Cut off any dry edges from the crepes, squaring them slightly.
Place a rounded 1 ts cheese mixture in the center of the spotty
side of a crepe, mounding it slightly.
Fold the crepe into 3rds horizontally (as you would a letter), then
fold the sides in so that they overlap slightly, forming a neat
package about 2" 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" 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.
