Cromesquis (from the Polish kromeczki, 'little slices') are the most refined of the fried preparations — a thick, cold béchamel-based filling (salpicon) containing diced cooked meat, poultry, fish, or mushrooms, shaped into cylinders, wrapped in a thin crêpe, coated in batter or breadcrumbs, and deep-fried until the exterior shatters to reveal a molten, creamy interior. They are distinguished from croquettes by the crêpe wrapper and the batter coating (croquettes use paner à l'anglaise directly on the shaped mixture). The filling (salpicon lié): dice the main ingredient (200g cooked chicken, ham, mushrooms, lobster, or a mixture) into 5mm brunoise. Bind with 300ml very thick béchamel (roux-heavy: 60g each butter and flour per 300ml milk — this is twice the normal ratio, producing an almost paste-like consistency). Season assertively (the cold dulls flavour), spread on a tray 1.5cm thick, chill until completely firm (2 hours minimum). Cut into rectangles (6cm × 3cm), wrap each in a thin crêpe (the crêpe prevents the béchamel from leaking into the batter), then dip in pâte à frire (beer batter) or paner à l'anglaise. Deep-fry at 175°C for 3-4 minutes until deeply golden — the lower temperature (compared to standard 180°C) allows the centre to heat through before the exterior over-browns. The cromesqui is done when the batter is crisp and the interior is molten but not leaking. Serve two per person as a first course, on a folded napkin with fried parsley and the appropriate sauce (Sauce Périgueux for chicken cromesquis, Sauce Nantua for lobster).
Béchamel must be twice normal thickness — thin béchamel melts and leaks during frying Chill the filling completely (2 hours minimum) — warm filling is impossible to shape and melts too quickly The crêpe wrapper is the safety layer — it contains the béchamel if it becomes too liquid during frying Fry at 175°C (slightly lower than standard) — the thick filling needs time to heat through Serve immediately — the interior is molten and the exterior crisps only at the moment of service
Add a small cube of Gruyère to the centre of each cromesqui before wrapping — it melts during frying and creates a surprise of stretchy cheese within the creamy béchamel Freeze the wrapped, uncoated cromesquis for 20 minutes before coating and frying — this firms them further and provides insurance against leaking For an ultra-luxurious version, use lobster salpicon bound with Sauce Nantua instead of béchamel — the crayfish butter in the Nantua adds coral colour and deep crustacean flavour
Using standard-thickness béchamel — it melts completely during frying and the cromesqui explodes Insufficient chilling — the filling is too soft to shape, wrap, and coat Omitting the crêpe wrapper — the béchamel leaks through the batter coating during frying Frying at 180°C or higher — the exterior colours before the centre is warm, leaving a cold centre Making them too large — the centre cannot heat through before the exterior burns; 6cm × 3cm is the maximum
Escoffier, Le Guide Culinaire; Larousse Gastronomique