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
- 180 ml water
- 180 ml water (together)
- 160 gr flour
- 120 ml milk
- 110 gr cheese
- 32 gr flour
- 28 gr butter
- 16 gr cornstarch
- 7 ml egg yolk
- 5 gr baking powder
- 2 ml oil
- 1 gr salt
lift them out, letting any excess batter drain off, and transfer to the hot oil ( do not crowd.) Fry until golden, turning once, 1.5 to 2 minutes. Drain on paper towels and serve with Apple Puree. This recipe makes dozen beignets (three per serving.)
