Clafouti aux grenouilles persillées.
Clafoutis for 4:
180 gr boneless frogs.
2.5 tablespoons of cornstarch.
3 eggs.
120 ml of milk.
100 ml cream.
1 / 3 teaspoon garlic pulp.
5gr chopped parsley.
Sauté frogs with garlic, parsley, salt and pepper.
For the device to mix the 2.5 clafouti tablespoons cornstarch, 3 eggs 120 ml milk and 100 ml of cream.
Divide into 4 ramekins frogs 10cm in diameter and cover the unit.
Bake 25 minutes at 180 degrees oven.