Cromesquis à la Polonaise

Ingredients

• rectangles of croquette mixture
• 1 per rectangle crêpe, unsweetened
• pâte à frire claire (light batter for deep frying)

Instructions

1. Prepare rectangles of croquette mixture as described in the preceding recipe. Wrap each rectangle individually in an extremely thin unsweetened crêpe.
2. Just before plunging the cromesquis into hot oil, dip the seam where the crêpe edges meet into light frying batter (pâte à frire claire). This seals the join and ensures the crêpe adheres during cooking.
3. Deep fry the cromesquis until golden. Plate in the same manner as the preceding recipe.