RECIPES! Sweet & Savory Crepes- INGREDIENTS For the crepes: 2 eggs 1 cup milk 1 cup all-purpose flour Mayonnaise 1/4 teaspoon kosher salt Butter, for cooking For the sweet crepes: 1/2 cup unsweetened cocoa 1/2 cup granulated sugar 2/3 cup water 1/2 pound strawberries, sliced 2 tablespoons powdered sugar For the savory crepes: 3 tablespoons butter 1 yellow onion, finely diced 1 teaspoon salt 1 pound white mushrooms, sliced 12 ounces spinach 1/2 teaspoon black pepper 4 ounces cream cheese INSTRUCTIONS Preheat oven to 200 degrees. In a large bowl, whisk together flour, eggs, milk, mayonnaise and salt, until smooth. If there are lumps pour through a sieve. Cover bowl with plastic wrap and place the batter in the refrigerator for at least 30 minutes. The batter will keep in the refrigerator for up to 48 hours. Heat a 10-inch nonstick skillet over medium to high heat. Grease the pan with butter. Scoop 3 tablespoons of batter onto the skillet, swirling the batter to create an even surface. Cook the crepe for about 2 minutes, until the bottom is light brown. With a spatula, flip and cook the other side for another 1 minute. Keep warm in a 200 degree oven, with sheets of parchment paper in between each crêpe, until serving. Make the savory crepe In a cast iron, melt butter. Sauté onion with salt for 3 to 5 minutes. Add mushrooms and sauté until soft, about another 5 to 7 minutes. Toss in spinach and stir until wilted. Break cream cheese up into pieces and stir until melted. Sprinkle with pepper. Turn off heat. Let cool slightly. Fill crepe and fold over. Make the sweet crepe In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat. Let cool slightly. On a plate, lay crepe flat. Fill with strawberries, roll up drizzle with chocolate sauce. -French Onion Soup with Bone Broth - INGREDIENTS For the bone broth: 1 pound bones 1 yellow onion, quartered 2 carrots, washed and cut into thirds 2 celery stalks, washed and cut into thirds 2 tablespoons apple cider vinegar 1/2 bunch parsley 4 garlic cloves 2 teaspoons black pepper 6 cups water 1 tablespoon kosher salt For the soup: 4 tablespoons unsalted butter 3 large onions, thinly sliced 1 teaspoon kosher salt 2 tablespoons soy sauce 1 teaspoon kosher salt 1 teaspoon black pepper 4 slices French bread 4 slices provolone cheese 1 cup Swiss cheese, grated INSTRUCTIONS In a large stock pot, add all ingredients for broth. Bring to a simmer. Let simmer for minimum of 2 hours, but up to 4 hours. Skim off any fat from top of broth. Strain. Season with salt at the end. Set aside. Can be made ahead of time. Freeze if don’t use within 5 days. In a large pot, add butter. When melted, sauté onion and salt on medium heat, until soft and caramelized, about 15 to 25 minutes. Do not brown. Add beef broth, soy sauce, salt, and pepper. Simmer for 30 minutes. Preheat broiler. On a sheet tray, fill mug with soup (about 75 to 80% of the way up). Place 1 slice of bread on top of each mug. Next, layer with ¼ cup Swiss cheese followed by 1 slice of provolone as a “hat” right over the top of the mug. Heat under broiler until cheese melts and is bubbling and browns. -Croque Madame- INGREDIENTS 5 tablespoons butter, divided 1 tablespoon all purpose flour, plus more for mug 3/4 cup whole milk 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 4 (1-inch-thick) slices country bread 6 slices deli ham 1 3/4 cups swiss cheese, shredded 2 eggs 2 pickles spears INSTRUCTIONS In a saucepan, melt 3 tablespoons butter. Whisk in flour and cook for 1 minute, until smooth. Add milk in all at once, whisking until mixture becomes thick. Stir in salt, pepper, and nutmeg. Set aside. Assemble the sandwich Spread 2 tablespoons butter on slices of bread. Flip bread over and top 2 slices with 2 tablespoons of the sauce. Sprinkle cheese over the sauce, followed by 3 slices of ham, then sprinkle more cheese. (It will be half a cup of cheese in total per sandwich) Top with remaining slices of bread, butter side up. In a cast iron, place sandwiches butter side down. Grill for 2 minutes or until golden brown, flip and cook for another 2 minutes. Turn off heat and in the cast iron, top each sandwich with more sauce and remaining cheese. Place in the broiler to melt cheese. Meanwhile, heat a non stick skillet on medium heat. Crack egg and cook sunny side up until white is set. Once cheese is melted, remove sandwich from broiler. Plate and top with egg. Serve with pickle.
That mayo was something else...BTW, Frankie, for those of us whom can afford butter and have time to melt it...how much is needed in the crepes? And I'm sorry you cannot afford a ceiling. LOL
There's no need for butter in classic crêpe recipe. You could add a bit of neutral oil (some people say it prevents the crêpes from sticking to the pan), but that's optional too. I recommend using butter in the pan, with a little bit of neutral oil so the butter won't burn too fast, it tastes waaaaaay better than just oil. Voili voilou, comme on dit chez nous ! :)
@@bonniearthely498 I like your reply. From my understanding, this show talks about saving money. I think it has to do with how rich the crepes will become. Mayo is not an absolute, and it can be obtained with about half a table spoon of butter? I am about to try and will report back later.
M Gray Thanks ! ^^ Crêpes are a "poor's food" originally, as it only demands 3 basic ingredients that were cheap and often produced by the local farm ^^
Most of the ingredients for pho are not expensive (a bit of beef, noodles, veggies, etc.). The hardest part is making the broth, which I have never attempted but my mom makes occasionally. It takes time and technique. However, two tips from watching my mom: a) Roast the herbs (e.g. ginger, garlic, lemongrass) and bones first before putting them into the soup. Essentially, if you are knowledgeable about French cooking (which influenced Vietnamese), make a brown stock. b) instead of the items listed in the broth recipe above, substitute the Asian equivalents (e.g. fish sauce, peppercorn, cilantro, etc.). There are multiple recipes online so experiment. Depending on where you live, you can also save by finding out if there are any Vietnamese neighborhoods. I find with the popularity of pho, the price of a bowl at esp. "hip" places and (to be honest ) places aimed at non-Asian customers has gone up to $10 and up/ bowl but some of the holes-in-the-wall still serve at very reasonable prices.
How is it expensive? It like $8 a bowl (in restaurant) which is almost the same as fastfood. It is dirt cheap to make too. Vietnamese food are some of the cheapest Asian food out there.
For the authentic grilled spices (Beef pho in this case) it should be: star anise, cloves, cinnamon (If you get your hands ons add some: black cardamom, corriander seeds). For natural sweet ness add: (charcoal) grilled shallots, onions, sliced ginger. And then beef bones or chicken bones depends on whether you're making beef pho or chicken pho. As you can see, the broth requires many ingredients, and lots of time (at least one hour the more you cook the better the broth gets) so even vietnamse usually just have them at restaurants lol leave it to the professional
@@bobbysmith8095 I'm not sure where you live, but where I am at, pho averages $12-15, and that's for the small mom and pop shops (which I want to support but can't on the weekly, which is how often I like to eat it.)
@@rinakanishi Not being a professional should never discourage you from learning to cook something you love. That's literally the premise of this show. I have all the spices required to make pho, but is there anything wrong with wanting a quick condensed version when I'm having a cruddy day and need a pick-me-up? I think not.
Something I think would be cool to do is get a few ingredients and work them in different ways. I know so many people who buy stuff for a recipe and have leftover ingredients that end up going in the trash since they don’t know how else to use them and don’t want to eat the same dish every day all week. Wasting food and $$$, double no-no.
Taylor H check out his Frankie Cooks series. He does a couple of episodes where they challenge him to make a meal out of whatever is in the fridge or pantry.
Dude seriously i love your show. Doesnt even particularly have to be struggle meals. Ive watched frankie cooks all the way through and its the way you perform. You cant have a co star because you would steal all the thunder lol
I wish this series didn’t include the packet drawer. That implies eating out to get some of the packets which those on a budget don’t do. Plus, it’s probably cheaper to just buy the condiment bottle rather than eat out to get packets.
@@geethakasibhatla7050 lmao how is taking a few ketchup packets from McDonalds "creepy" ?? The employees dont care as long as you dont take all of them😂
Wow! The French onion soup was awesome! I took some bread and made some toasty croutons so they were just a little crunchy - made it perfect! Thanks Franke and Struggle Meals.
You can boil the onions in a vegetable stock for a cheaper and also vegetarian option. I’d recommend caramelizing the onions further myself, but I‘m not really an expert. If you have some cheap white Chardonnay, deglaze the onions with that, too!
...i really would add much more color to those onions *** I speeden this process by adding some water and steaming the onions (lid on!) so they break down faster and you can get to tbe caramelizing stage quicker, then repeat if needed. Add more oil/butter if needed as well
exactly. He does this all the time on recipes - takes a small slice out of a big hunk of cheese and claims it's 90 cents or something for the dish he's making but neglects to mention that we don't buy cheese by the tiny little slice. It's sold in hunks which ain't 99 cents or 87 cents or whatever. Misrepresentation.
@@FrankieCooks we have "brigadeiros" for something sweet, if you have access to yucca you can make "escondidinho de carne de sol" or "tapioca" this one is made from fresh yucca flour
I think most of us understand that. However, we also understand that, unfortunately, all store bought mayo isn't made of remotely the same ingredients as homemade. It has a very different taste and nutritional content
@@ericwalker2434 Oh ya totally tho I'm not a processed mayo fan but this show is about being cheap and you cant really pull out some oil from the "packet drawer" ya know?
Because eggs oil and vinegar are not a replacement for butter. Also, butter takes too long to melt? It's called a microwave... Still really like his videos though.
Finally someone who makes the crepe batter as simple as it actually is. One cup flour and milk, two eggs (also works with 1 egg if you are on a super budget), pinch of salt and a splash of butter, veg oil or mayo. Easy. The first is also a throwaway because no one ever lets the pan get as hot as it needs to be. Let it get searing hot before starting.
Chef Frankie, not only are your recipes amazing, but when you stood up on the chair to eat the cheese pull, it was hilarious, too. Thanx for your great recipes and the entertainment tossed in as a bonus.
I think struggle meals should do a “struggle grocery shop”??? You give us these awesome spending tips but no one knows what quantity to buy!! I think this would be such a great segment!!!!! So I just thought of this and I’m gonna put it on struggle meal videos! This would be awesome!!!!
Fangirling from France. Just one thing though, "cèpes" are a type of mushroom (ceps), the French word for mushroom would be "champignons", those special mushrooms were what we call "champignons de Paris" (Paris mushroom) in France, but I'm definitely doing this mushroom/spinach sautéd dish for lunch
Looks great! And thanks for doing all the math. I've sent a link to your video to someone I know who needs this info, and you present it entertainingly, too. Thanks. (PS--I'm part French, and that spinach/mushroom filling you make is one I've been doing for years. Try adding a little pinch of nutmeg to it. Trust me. :) )
It’s already been said, but I’d prefer less reliance on the packet drawer. I appreciate and use free packets. My local Chinese restaurant shoves an enormous quantity of packets in the bag when we order from them. I get it! I use them! But, I would have to steal butter and mayonnaise, as they are rarely ever served in packets with anything we order when we eat out. I could not cook regularly at home with pilfered packets of butter. And this is about saving money by cooking at home. At least an honest price should be accounted for. Example total cost $1.99 or $2.50 with no packets. I love the videos! Very fun to watch and get creative ideas for dishes that I don’t always think to make.
Chicken Florentine crepes from iHop are amazing. I am going to try to make my own now. Crepes always seemed like a difficult thing, but I think I can handle them.
I honestly want to try every one if these, and I personally hate mushrooms... but I'd even be happy to try that. It all looks so good. I never have beef bones, guess I need to learn to cook even more stuff. Or maybe I can check out my local butcher?
I don't have a local butcher. But I do have a local chain grocery store and I've asked the folks in the meat department to package me up some beef bones. One guy said no. But another guy said "sure!". I paid $4 for 5lbs of bones. Made a ton of stock.
Awesome! Thanks guys! My local butcher is about 40 minutes away where I grew up, it's great to know I can try a grocery store! That would be much easier!
i truly enjoyed this video, this was a great episode but the mayo in the crêpe just because its "faster".... what the hell Frankie. Loved the "can't afford a ceiling" joke lol
Okay, this might be an annoying comment, but I HAVE to point something out. Crepes are sweet! Crepes are dessert. When you make it savory, then it's not a crepe but a "galette"
For some reason I out loud said “dang why are there so many mushrooms and spinach in those cups, he can’t use all of them!” And then he did, and I forgot that those were two of the vegetables that cook down into particles.
Boys all I'm saying is if I was invited to a man's house for dinner and he pulled that French onion soup out of the oven *I* would propose. Food is powerful lol.
There is a French chef I follow and believe it or not most French food...the ordinary folks...is practical and uses basic ingredients. Minimal waste too.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
RECIPES!
Sweet & Savory Crepes-
INGREDIENTS
For the crepes:
2 eggs
1 cup milk
1 cup all-purpose flour
Mayonnaise
1/4 teaspoon kosher salt
Butter, for cooking
For the sweet crepes:
1/2 cup unsweetened cocoa
1/2 cup granulated sugar
2/3 cup water
1/2 pound strawberries, sliced
2 tablespoons powdered sugar
For the savory crepes:
3 tablespoons butter
1 yellow onion, finely diced
1 teaspoon salt
1 pound white mushrooms, sliced
12 ounces spinach
1/2 teaspoon black pepper
4 ounces cream cheese
INSTRUCTIONS
Preheat oven to 200 degrees.
In a large bowl, whisk together flour, eggs, milk, mayonnaise and salt, until smooth. If there are lumps pour through a sieve. Cover bowl with plastic wrap and place the batter in the refrigerator for at least 30 minutes. The batter will keep in the refrigerator for up to 48 hours.
Heat a 10-inch nonstick skillet over medium to high heat. Grease the pan with butter. Scoop 3 tablespoons of batter onto the skillet, swirling the batter to create an even surface.
Cook the crepe for about 2 minutes, until the bottom is light brown. With a spatula, flip and cook the other side for another 1 minute. Keep warm in a 200 degree oven, with sheets of parchment paper in between each crêpe, until serving.
Make the savory crepe
In a cast iron, melt butter. Sauté onion with salt for 3 to 5 minutes. Add mushrooms and sauté until soft, about another 5 to 7 minutes.
Toss in spinach and stir until wilted. Break cream cheese up into pieces and stir until melted. Sprinkle with pepper. Turn off heat. Let cool slightly. Fill crepe and fold over.
Make the sweet crepe
In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat. Let cool slightly.
On a plate, lay crepe flat. Fill with strawberries, roll up drizzle with chocolate sauce.
-French Onion Soup with Bone Broth -
INGREDIENTS
For the bone broth:
1 pound bones
1 yellow onion, quartered
2 carrots, washed and cut into thirds
2 celery stalks, washed and cut into thirds
2 tablespoons apple cider vinegar
1/2 bunch parsley
4 garlic cloves
2 teaspoons black pepper
6 cups water
1 tablespoon kosher salt
For the soup:
4 tablespoons unsalted butter
3 large onions, thinly sliced
1 teaspoon kosher salt
2 tablespoons soy sauce
1 teaspoon kosher salt
1 teaspoon black pepper
4 slices French bread
4 slices provolone cheese
1 cup Swiss cheese, grated
INSTRUCTIONS
In a large stock pot, add all ingredients for broth. Bring to a simmer. Let simmer for minimum of 2 hours, but up to 4 hours. Skim off any fat from top of broth. Strain. Season with salt at the end. Set aside. Can be made ahead of time. Freeze if don’t use within 5 days.
In a large pot, add butter. When melted, sauté onion and salt on medium heat, until soft and caramelized, about 15 to 25 minutes. Do not brown.
Add beef broth, soy sauce, salt, and pepper. Simmer for 30 minutes.
Preheat broiler.
On a sheet tray, fill mug with soup (about 75 to 80% of the way up). Place 1 slice of bread on top of each mug. Next, layer with ¼ cup Swiss cheese followed by 1 slice of provolone as a “hat” right over the top of the mug.
Heat under broiler until cheese melts and is bubbling and browns.
-Croque Madame-
INGREDIENTS
5 tablespoons butter, divided
1 tablespoon all purpose flour, plus more for mug
3/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
4 (1-inch-thick) slices country bread
6 slices deli ham
1 3/4 cups swiss cheese, shredded
2 eggs
2 pickles spears
INSTRUCTIONS
In a saucepan, melt 3 tablespoons butter. Whisk in flour and cook for 1 minute, until smooth. Add milk in all at once, whisking until mixture becomes thick. Stir in salt, pepper, and nutmeg. Set aside.
Assemble the sandwich
Spread 2 tablespoons butter on slices of bread. Flip bread over and top 2 slices with 2 tablespoons of the sauce. Sprinkle cheese over the sauce, followed by 3 slices of ham, then sprinkle more cheese. (It will be half a cup of cheese in total per sandwich) Top with remaining slices of bread, butter side up.
In a cast iron, place sandwiches butter side down. Grill for 2 minutes or until golden brown, flip and cook for another 2 minutes.
Turn off heat and in the cast iron, top each sandwich with more sauce and remaining cheese. Place in the broiler to melt cheese.
Meanwhile, heat a non stick skillet on medium heat. Crack egg and cook sunny side up until white is set.
Once cheese is melted, remove sandwich from broiler. Plate and top with egg. Serve with pickle.
How much mayo for the crepes recipe?
Thank you!
Frankie is literally the only reason why I watch tastemade. Someone give this guy a raise so he can buy a ladle.
Garrett Johnston and a whisk!
Then it wouldn't be struggle meals
marufio g it, it’s right there. Hanging on the wall. Right behind Frankie. TURN AROUND, FRANKIE!
@@marufio well if doesn't have a whisk or a immersion blender he is limited in recipes
Frankie, this has rapidly become my most favourite video every week or so. Always good, always entertaining, always awesome!!
You can learn how to cook food at home
frankie literally just made crepes with mayo and im more amazed than ofended
Amandaxxcastilho I’m offended
That's the idea!!!
Lol I'm a French chef and honestly it's a struggle meal. I'm ok with it. Can't speak for all French chefs but yeah. I don't mind.
I can see savory, but sweet? It's got vinegar and mustard in it!
Can't get away with the fact that Frankie put mayo in crêpes
Ça marche
“Can’t afford a ceiling” that made me smile inside and out
lol we couldn’t afford a ladle for crepes but we could for the soup 😂
I just want to cook with Frankie. Laughing the whole time while making some great food.
I just recently found this series and I’m absolutely obsessed.
That mayo was something else...BTW, Frankie, for those of us whom can afford butter and have time to melt it...how much is needed in the crepes? And I'm sorry you cannot afford a ceiling. LOL
Doodah Gurl i think a standard pack is 1 tablespoon of butter. I could be wrong.
you can juust add a few tablespoons like I add about 15 grams butter and then i melt it
There's no need for butter in classic crêpe recipe. You could add a bit of neutral oil (some people say it prevents the crêpes from sticking to the pan), but that's optional too.
I recommend using butter in the pan, with a little bit of neutral oil so the butter won't burn too fast, it tastes waaaaaay better than just oil.
Voili voilou, comme on dit chez nous ! :)
@@bonniearthely498 I like your reply. From my understanding, this show talks about saving money. I think it has to do with how rich the crepes will become. Mayo is not an absolute, and it can be obtained with about half a table spoon of butter? I am about to try and will report back later.
M Gray Thanks ! ^^ Crêpes are a "poor's food" originally, as it only demands 3 basic ingredients that were cheap and often produced by the local farm ^^
Also, can we get Vietnamese on a budget. Pho is expensive :c
Most of the ingredients for pho are not expensive (a bit of beef, noodles, veggies, etc.). The hardest part is making the broth, which I have never attempted but my mom makes occasionally. It takes time and technique. However, two tips from watching my mom: a) Roast the herbs (e.g. ginger, garlic, lemongrass) and bones first before putting them into the soup. Essentially, if you are knowledgeable about French cooking (which influenced Vietnamese), make a brown stock. b) instead of the items listed in the broth recipe above, substitute the Asian equivalents (e.g. fish sauce, peppercorn, cilantro, etc.). There are multiple recipes online so experiment.
Depending on where you live, you can also save by finding out if there are any Vietnamese neighborhoods. I find with the popularity of pho, the price of a bowl at esp. "hip" places and (to be honest ) places aimed at non-Asian customers has gone up to $10 and up/ bowl but some of the holes-in-the-wall still serve at very reasonable prices.
How is it expensive? It like $8 a bowl (in restaurant) which is almost the same as fastfood. It is dirt cheap to make too. Vietnamese food are some of the cheapest Asian food out there.
For the authentic grilled spices (Beef pho in this case) it should be: star anise, cloves, cinnamon (If you get your hands ons add some: black cardamom, corriander seeds). For natural sweet ness add: (charcoal) grilled shallots, onions, sliced ginger. And then beef bones or chicken bones depends on whether you're making beef pho or chicken pho.
As you can see, the broth requires many ingredients, and lots of time (at least one hour the more you cook the better the broth gets) so even vietnamse usually just have them at restaurants lol leave it to the professional
@@bobbysmith8095 I'm not sure where you live, but where I am at, pho averages $12-15, and that's for the small mom and pop shops (which I want to support but can't on the weekly, which is how often I like to eat it.)
@@rinakanishi Not being a professional should never discourage you from learning to cook something you love. That's literally the premise of this show. I have all the spices required to make pho, but is there anything wrong with wanting a quick condensed version when I'm having a cruddy day and need a pick-me-up? I think not.
Something I think would be cool to do is get a few ingredients and work them in different ways. I know so many people who buy stuff for a recipe and have leftover ingredients that end up going in the trash since they don’t know how else to use them and don’t want to eat the same dish every day all week. Wasting food and $$$, double no-no.
Taylor H check out his Frankie Cooks series. He does a couple of episodes where they challenge him to make a meal out of whatever is in the fridge or pantry.
Dude seriously i love your show. Doesnt even particularly have to be struggle meals. Ive watched frankie cooks all the way through and its the way you perform. You cant have a co star because you would steal all the thunder lol
I wish this series didn’t include the packet drawer. That implies eating out to get some of the packets which those on a budget don’t do. Plus, it’s probably cheaper to just buy the condiment bottle rather than eat out to get packets.
Name Unknown Yes but if you just take the condiments without buying the actual food they’re free!
@@princesslimeagirl yeah but then that'd be creepy hon
You don't have to to be the one that eatout. We have friends who do you can always use their
I like to think of it as the equivalent of something you would have in your fridge already.
@@geethakasibhatla7050 lmao how is taking a few ketchup packets from McDonalds "creepy" ?? The employees dont care as long as you dont take all of them😂
Wow! The French onion soup was awesome! I took some bread and made some toasty croutons so they were just a little crunchy - made it perfect! Thanks Franke and Struggle Meals.
You can make this in a cast-iron crêpe pan if the pan is old and well seasoned. I do it every Sunday
mayo in crepes, soy sauce in onion soup and pickles with croque madame ?!!!!
😂😂😂😂
Oui.
You can boil the onions in a vegetable stock for a cheaper and also vegetarian option. I’d recommend caramelizing the onions further myself, but I‘m not really an expert. If you have some cheap white Chardonnay, deglaze the onions with that, too!
...i really would add much more color to those onions *** I speeden this process by adding some water and steaming the onions (lid on!) so they break down faster and you can get to tbe caramelizing stage quicker, then repeat if needed. Add more oil/butter if needed as well
Frank's energy is just so good
I was with you until you claimed that enormous block of swiss cheese was 84 cents. That block is $6 on its cheapest day.
exactly. He does this all the time on recipes - takes a small slice out of a big hunk of cheese and claims it's 90 cents or something for the dish he's making but neglects to mention that we don't buy cheese by the tiny little slice. It's sold in hunks which ain't 99 cents or 87 cents or whatever. Misrepresentation.
Adding some rhum or orange flower water in the crepes is good too and grated mozarella and some tiny bits of dijon mustard works well in the croque
As a French speaker it always make me burst in laughter when he does hes French accent
Sounds absolutely delicious although the mayo frightens me a bit.
Man I love this show!! Can you cook brazilian on a budget? Lol
Sure thing, any direction in particular?
Frankie why are you so good to us
Great idea!!!
I think one dish is English is chicken stroganoff. Or rolos/stuffed cabbage
@@FrankieCooks we have "brigadeiros" for something sweet, if you have access to yucca you can make "escondidinho de carne de sol" or "tapioca" this one is made from fresh yucca flour
Why is everyone going crazy about the mayo in the crepe? Y'all know mayo is basically just eggs, oil, and some vinegar mixed together....
I think most of us understand that. However, we also understand that, unfortunately, all store bought mayo isn't made of remotely the same ingredients as homemade. It has a very different taste and nutritional content
Because why not just add oil instead? D: and because in France, we get easily offended when it's about food? :D
OH MY GOD HE ATE IT BY THE POINTY END O_O WHAT KIND OF MONSTER IS HE?
@@ericwalker2434 Oh ya totally tho I'm not a processed mayo fan but this show is about being cheap and you cant really pull out some oil from the "packet drawer" ya know?
Because eggs oil and vinegar are not a replacement for butter. Also, butter takes too long to melt? It's called a microwave...
Still really like his videos though.
I'll admit, I'm pretty much just here for Frankie 😁
Me, too!
Frankie eating those crepes like a taco made me anxious, if I weren’t so hungry... this show makes me so hungry.
Finally someone who makes the crepe batter as simple as it actually is. One cup flour and milk, two eggs (also works with 1 egg if you are on a super budget), pinch of salt and a splash of butter, veg oil or mayo. Easy. The first is also a throwaway because no one ever lets the pan get as hot as it needs to be. Let it get searing hot before starting.
Frankie makes me feel so much better when life is just crummy.
Chef Frankie, not only are your recipes amazing, but when you stood up on the chair to eat the cheese pull, it was hilarious, too. Thanx for your great recipes and the entertainment tossed in as a bonus.
Does Frankie have a cookbook for this mindset, I would buy it in a heartbeat and think it money well spent.
Love this channel. So funny and educational
Bring back Frankie’s world! Frankie is so amazing in that show (and of course this one too)
Kinda dissapointed in the french onion soup! Shouldve let these onions caramalize way longer like 45-60 minutes! Should add a lot of flavour!
Well that's why you're The Pretender and he's Frankie Calenza ;)
@@Janine.Najarian its a matter of taste thats right ;)
that's why it is called "Struggle Meals". 😶
@@karumikun16 well... no? Its reffering to money not time. The extra 20 minutes costs 2 cents in gas 😂
I agree I was cringing at that!!! Hahaha and that he put bread in there instead of roasting it off and making it a crout!
I adore your orange refrigerator!
I think struggle meals should do a “struggle grocery shop”??? You give us these awesome spending tips but no one knows what quantity to buy!! I think this would be such a great segment!!!!! So I just thought of this and I’m gonna put it on struggle meal videos! This would be awesome!!!!
I frickin love Frankie. All these tips are so helpful!!
Fangirling from France. Just one thing though, "cèpes" are a type of mushroom (ceps), the French word for mushroom would be "champignons", those special mushrooms were what we call "champignons de Paris" (Paris mushroom) in France, but I'm definitely doing this mushroom/spinach sautéd dish for lunch
French on a budget come through! ❤️❤️❤️
Could you do a episode on international sandwiches? I think I speak for the common man when I say ham chz and mustard gets old after awhile
MAN, Frankie’s good! Bravo! 👏🏼
Honestly love all these recipes! Would love to see a Frankie does Vegan. So many boring things. Want to find something new
Looks so good!
Ohhh-la-la!!!!! Thanx, Chef Frankie!
I use veggie scraps like the ends of celery and carrot skins and ends that I freeze then use in my broth as another cost saving measure.
Looks delish! Tyvm!
omg...that sandwich! yummm can't wait to try it!
Yummm definitely gonna try croque madame with Swiss next time, so much cheaper! 😃
this is amazing !!!!!!!!!!!!! I LOVE YOUR CHANNEL
Looks great! And thanks for doing all the math. I've sent a link to your video to someone I know who needs this info, and you present it entertainingly, too. Thanks. (PS--I'm part French, and that spinach/mushroom filling you make is one I've been doing for years. Try adding a little pinch of nutmeg to it. Trust me. :) )
Love ur show entertaining and I learn how to cook
Hi there ..where do you get all those packets? Wow! I'm a new subscriber. I love these recipes
It’s already been said, but I’d prefer less reliance on the packet drawer. I appreciate and use free packets. My local Chinese restaurant shoves an enormous quantity of packets in the bag when we order from them. I get it! I use them!
But, I would have to steal butter and mayonnaise, as they are rarely ever served in packets with anything we order when we eat out. I could not cook regularly at home with pilfered packets of butter. And this is about saving money by cooking at home. At least an honest price should be accounted for. Example total cost $1.99 or $2.50 with no packets.
I love the videos! Very fun to watch and get creative ideas for dishes that I don’t always think to make.
Chicken Florentine crepes from iHop are amazing. I am going to try to make my own now. Crepes always seemed like a difficult thing, but I think I can handle them.
you chose the messiest bite to take of those crepes. Love the show. Save me the dough.
where do you order French onion soup at if it costs that much?
If you are calling it the birds and the bees, drizzle some honey on that crepe!
I get so inspired 😮
I always want crepes, and now I don't have to buy one of those crepe tables...like OMG! You're a savior!
He said he had no ladle to do the crepes, yet he has one to dish up the soup!! hahahaha
Jadore comment tu parles lol thanks
Can I use tortilla wraps instead of the crepe wrap for the Mushroom-Spinach thingy? Like, if I wanted a wrap sandwich out of it instead?
He is so high energy
DEAR ALL YTP RUclipsR, THIS GUY OS A PERFECT TARGET FOR YOU!
1:19 says he can’t afford a ladle
8:10 procedes to use a ladle
Awesome!!!
For the Croque Madame, what can I substitute with Swiss cheese? Can I use Parmesan or Mozarella or Cheddar?
0:45 OOF! 😂
I honestly want to try every one if these, and I personally hate mushrooms... but I'd even be happy to try that. It all looks so good. I never have beef bones, guess I need to learn to cook even more stuff. Or maybe I can check out my local butcher?
Check your butcher or even the meat section at your grocery store. You have to ask for them in my experience.
I don't have a local butcher. But I do have a local chain grocery store and I've asked the folks in the meat department to package me up some beef bones. One guy said no. But another guy said "sure!". I paid $4 for 5lbs of bones. Made a ton of stock.
Awesome! Thanks guys! My local butcher is about 40 minutes away where I grew up, it's great to know I can try a grocery store! That would be much easier!
I wish I could just subscribe to Frankie/Struggle Meals only 😂
@9:17 I appreciate his enthusiasm for this soup. If i made this I might add a potato and blend the entire soup :D
i truly enjoyed this video, this was a great episode but the mayo in the crêpe just because its "faster".... what the hell Frankie. Loved the "can't afford a ceiling" joke lol
I’m shocked at that fried egg on the croque Madame. Crispy edges!!
Awww the portrait.
Okay, this might be an annoying comment, but I HAVE to point something out. Crepes are sweet! Crepes are dessert. When you make it savory, then it's not a crepe but a "galette"
Doesn't it depend on the flour used ? Crêpes Suzette that are savory are neither Suzette or Galettes, as Galettes are made with sarrazin flour...
@@bonniearthely498 Well, if taking it to the flour, then you would actually use buchwheat flour with galettes
True but even in France we sometimes say "crêpe salée" even though "galette" is the right word.
LOL the ceiling!
That croque madame looks like at least 6000 calories... :'D Otherwise I love the inventiveness of this show. I'm going to try the french onion soup!
I learned so much
Which season & episode is this??
Always learn something ,,,can u do a show on protein bars cheap on the go !! like the videos fun to watch LOL !!
So happy, so hungry....
VIVE LA FRANCE! VIVE LA FRANCE!
I actually prefer to use just swiss, I dunnot like de funk. I also dont use white wine in the onion soup, so super like your version o the soup.
Is tastemade only on RUclips not on any other platefrom
Nader S it’s on Snapchat
Tastes really good made the right way too. Is really made with wine. .... Tastes so good. Red wine by the way.
Bootsy Provolone is my new hero!
Chinese food on a budget pleassseeeee. I gonna have to make that ham and cheese sandwich. I'm a slave for runny fried egg.
For some reason I out loud said “dang why are there so many mushrooms and spinach in those cups, he can’t use all of them!” And then he did, and I forgot that those were two of the vegetables that cook down into particles.
Boys all I'm saying is if I was invited to a man's house for dinner and he pulled that French onion soup out of the oven *I* would propose. Food is powerful lol.
I somehow read this as “Frankie does Ranch” and now I’m sad that this isn’t a video focused on ranch-based recipes.
Why not sear the beef knuckles first?
Stop breaking the piggy bank makes me sad every time 😣
i agree
So frugal but delicious.
Wait . . . how do we make the chocolate sauce?
The recipe just says mayonnaise. How much for the crepe batter? 1 or 2 packets or 1 Tbs?
French onion soup does not require meat. You made it more expensive!
the way he says crepes lol
There is a French chef I follow and believe it or not most French food...the ordinary folks...is practical and uses basic ingredients. Minimal waste too.
Do Egyptian cuisine cause our dishes is actually pretty inexpensive and damn tasty also