Ingredients
- 7 skillet
- 3 crepe batter
- 2 eggs
- 2 forks to dip folded crepes fritter batter (into)
- 2 of vegetable oil (inches)
- 1 crepes between waxed paper
- 1 egg
- 1 oil
- 3/4 c water
- 3/4 cup water (together)
- 1 1/4 cup flour
- 1/2 c milk
- 4 oz cheese
- 1/4 c flour
- 2 tb butter
- 2 tb cornstarch
- 1 1/2 ts egg yolk
- 1 t baking powder
- 1/2 ts oil
- 1/2 ts salt
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.)
