Roquefort Beignets With Apple Puree Ii

Ingredients

2 eggs
1/2 c milk
3/4 c water
2 tb butter
1/4 c flour
2 tb cornstarch
1 t baking powder
1/2 ts salt
1 egg
1/2 ts oil
4 oz cheese
1 1/2 ts egg yolk
1 oil
3/4 cup water
1 1/4 cup 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 1/2 to 2 minutes. Drain on paper towels and serve with Apple Puree. This recipe makes 12 beignets (three per serving.)