Frog Leg Crepes

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Looking for something a little different, I thought it would be fun to tie in two French concepts into one. Frog Leg crepes. Not just something pretty on a plate but a playful dish full of lighter flavors topped with a cheese butter sauce.

 

Recipe:

Prep Time: 15 Minutes    Cook Time: 20 Minutes    Serving size: 4-6

Crepe:

- 1/2C Flour

- 1 Egg

- 1 1/2C Milk

- 1/2t Salt

- Vegetable oil

 

Combined flour, egg, milk and salt and mix thoroughly. Lightly oil a small skillet and set over medium heat. Pour 1/4C batter and spread it evenly across the skillet as thinly as possible. Cook for 30-60 seconds and carefully flip. Cook for an additional 30-60 seconds. Set on a drying rack to cool. Repeat until all the batter is gone.

 

Sauce:

- 4T Butter

- 2t Black pepper

- 4 Cloves garlic

- 1/4C Flour

- 1t Salt

- 6 mushrooms, sliced

- 4C Milk

- 1/4C Cheddar cheese

- 1/4C Mozzarella cheese

- 8 Leaves mediterranean oregano (4-6 leaves of mint can substitute if needed)

Add butter to a sauce pot and set to medium high heat. Sauté mushrooms for 5 minutes. Mince garlic and add to the saucepot and sauté for 30 seconds. Add flour a little bit at a time until a paste is created. Add milk, salt and black pepper. Add cheddar and mozzarella cheese and stir. Simmer until desired thickness is reached.

 

Filling

- 16 Frog Legs (8 frogs), deboned

- 6T Butter

- 4T Capers

- 6 Mushrooms, sliced

- 1 Jar marinated artichoke hearts

- 4 Cloves garlic

- 1/2C White wine (suggest brut, not sweet)

- 1/3C Lemon juice

 

Add Butter to a large skillet and set to medium high. Sauté mushrooms for 2 minutes. Add frog legs and Sauté for an additional 2-3 minutes, stirring occasionally. Mince garlic and add to the skillet and cook for an additional 30 seconds. Set the stove to low heat and add lemon juice, white wine, artichoke hearts and capers. Simmer for 5-10 minutes on low heat until liquid has reduced by about half. Turn off stove and remove liquid from the skillet so only the solid filling is left.

On a serving plate, lay out crepe and add filling into the center and roll. Pour cheese sauce over and top with parmesan cheese. Enjoy!