Cuisses de grenouilles à la crème (Frog’s legs in cream)

Text read by Mary Peters

Ingredients

500 g frozen frog legs
2 cloves of garlic
3 tbsp. Chopped parsley
30 g butter
10 cl dry white wine
2 tbsp. Double cream
a little flour
salt
pepper

Method

To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.

Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.

Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.

Defrost the frogs’ legs.
Roll them in flour.
Melt the butter in a pan.
Add the frog legs, sauté and brown all sides.
Pour in the white wine and cook over high heat until evaporated.
Add the garlic and parsley, then the double cream.
Reduce heat to low and simmer for 10 minutes.
Season with salt and pepper.