Nalesnikis (a Russian Hors-d'œuvre)

Ingredients

• 250 grammes fromage blanc
• 250 grammes butter
• Salt
• Pepper
• 1 whole egg
• Very thin pannequets made with unsweetened batter
• Very light frying batter

Instructions

1. Work 250 grammes of drained fromage blanc smooth in a terrine, pressing it first if need be.
2. Add 250 grammes of butter well softened to a pommade and mix the two well together.
3. Finish with salt, pepper and 1 whole egg.
4. Divide the appareil into portions averaging 60 to 70 grammes.
5. Wrap each portion in a very thin pannequet made with unsweetened batter, giving it the rectangular shape of a Cromesquis.
6. At the moment of serving, dip in a very light frying batter and plunge into plenty of hot fat.
7. Dish on a napkin.