Roquefort Beignets With Apple Puree Ii

Ingredients

2 eggs
120 ml milk
180 ml water
28 gr butter
32 gr flour
16 gr cornstarch
5 gr baking powder
1 gr salt
1 egg
2 ml oil
110 gr cheese
7 ml egg yolk
1 oil
180 ml water
160 gr flour
7 skillet
3 crepe batter
1 crepes between waxed paper
2 of vegetable oil
2 forks to dip folded crepes fritter batter

Instructions

lift them out, letting any excess batter drain off, and transfer to the hot oil ( do not crowd.) Fry until golden, turning once, 1.5 to 2 minutes. Drain on paper towels and serve with Apple Puree. This recipe makes dozen beignets (three per serving.)