Cream frogs

Cream frog recipe


We have been talking about making this recipe for a few days. Personally, I prefer them with a nice generous parsley, the frogs’ legs must be grilled gently in the pan, to remain very soft. but frogs are almost a tradition in Franche Comté with its thousand ponds. my son adores them these cream frogs, a nice starters to eat as soon as spring arrives.

Cream frog recipe for 4 people:


  • 24 large frog legs.
  • 3 shallots
  • 3 cloves of garlic
  • 10 cl of white wine
  • ½ bunch of parsley
  • 15 cl of peanut oil
  • 25 cl of fluid cream.
  • 125 g butter
  • 1 tbsp flour
  • Salt and pepper


  1. Rinse and dry the parsley, then chop the parsley.
  2. Defrost the frog legs between two food papers.
  3. Wipe each frog with food paper.
  4. Heat the oil in a large skillet.
  5. Sear the frog legs in the oil for 3 minutes depending on the size, just to color them.
  6. Turn the frogs over as soon as they are grilled and start over as the beginning.
  7. Salt and pepper
  8. Discard the oil from the frogs and dry them with food paper.
  9. Wipe the pan with food paper
  10. Add the butter to the pan, the shallots, parsley and garlic, cook without the butter burning.
  11. Add the frogs, turn them over, and let them grill well.
  12. Deglaze with the white wine, then reduce.
  13. Add the cream and let reduce further, before serving.

Preparation time: 20 minutes
Cooking time: 3 minute (s)
Number of people: 4
4 star rating: 1 review

What wine to drink with: Cream frogs

My favorite wine for this Fleurie Grape variety recipe: Gamay
Temperature between 12 ° and 14 °

Thanks to Kiki for this demonstration

To dry Cover with paper Ready to cook Flour Grab strong gas To return to Cooked Garlic and butter Parsley Leave to color Cream

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