Roquefort Beignets with Apple Puree

         Yield: 4 Servings
Categories: Informational, Crepes

This recipe contains too many ingredient and directions lines so it's been split up into three recipes. Collect all three before you attempt this dish.... Roquefort Beignets with Apple Puree I (Puree) Roquefort Beignets with Apple Puree II (Batters) Roquefort Beignets with Apple Puree III (Assembly) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York