"Most of the ones I've served to other people it's been *UNDER* three seconds"...that is just great. Every time I go to make crepes I come back and re-watch this video and I wait for that line. Great recipe. Cheers from Ottawa, Canada.
Great video! I'm fascinated by this version because I have read or watched ten different recipes of this dish today and you are using 4 times the flour (for 4 eggs) as anyone else. I'll have to do a test run. Cheers!
Omg, I'm so glad I found your channel! I never got my grandmothers recipe for the "crespelle" part of her manicotti. Your so fun to watch too, Joe 😊 Can't wait to make these and some of your other recipes. Thanks, Your Newest Fan 😊
Hi Joe..... I have to say that my favorite is Italian Food and I have tried almost all of your recipes and they have all turned out amazing!!!! I absolutely love love love your channel!!!! Many greetings from Greece!!!
Hi. I enjoyed your manicotti recipe. I got a recipe from an italian lady, some time ago; she used water instead of milk, only one cup. I've made them several times, they are Great! I will try your recipe w/milk. Thank you. Happy Cooking! 😎😎😎😎😎😎😎😎
Abigail Vomelmo Hi there, Abigail. Can you give me the ingredients for the water based recipe? My Italian friend lost hers and doesn't want to make them with milk. God bless. 💕
Joe, Thank you for your crepe instruction. I’m 100% Italian, but I’ve NEVER made manicotti. I know, I hear you saying, “WHAT?!” The filling was a no-brainer for me because I’ve used ricotta filling on many other dishes. However, the thought of using pre-packaged shells was terrifying me! I don’t cook bad meals. So your crepe recipe is now gonna be my go-to. My husband’s best friend is coming for dinner and he asked for manicotti. Wish me luck, Joe. Will let you know how it goes!!
Yes. I would freeze them first flat out and then put them on freezer paper. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
+PennyQuest All propose unbleached, non-enriched, organic if possible. Thank you for watching and your comments. Please subscribe to our channel for more great recipes and have a wonderful holiday season, Joe.
You have great recipes. But this is not pasta. These are the exact same ingredients as pancake batter minus the baking powder. It is a crepe. Pasta is kneaded so gluten can develop. Embrace the crepe Joe. Just embrace it
Allisons Apothecary actually it is pasta. In fact a crepe, not that this is a crepe exactly, is pasta too. The italian cook would take wheat with water and sometimes eggs and mix. This is a form of pasta in a round sheet that is used in this dish as an authentic means in the old days. My grandmother nonna would make this frequently. Pasta does not need to have gluten although much does and in some cases like this to keep the dough tender for the dish you don’t want to knead it for gluten development. Here is the definition of pasta from Wikipedia: Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] Also commonly used to refer to the variety of dishes made with it, pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some pastas can be made using rice flour in place of wheat flour to yield a different taste and texture, or for those who wish to avoid products containing gluten.
"Most of the ones I've served to other people it's been *UNDER* three seconds"...that is just great. Every time I go to make crepes I come back and re-watch this video and I wait for that line. Great recipe. Cheers from Ottawa, Canada.
2 minutes???😟
SECONDS Joe
I love the energy you both share on the tutorial. Well done! Thank you for sharing your kitchen secrets with us!
Great video! I'm fascinated by this version because I have read or watched ten different recipes of this dish today and you are using 4 times the flour (for 4 eggs) as anyone else. I'll have to do a test run. Cheers!
This is one of those things where every family has a variation. I'm looking for less egg recipes because eggs are currently expensive.
Only way i do manicotti now. So easy and so good. Always get great compliments. Thankyou
Omg, I'm so glad I found your channel!
I never got my grandmothers recipe for the "crespelle" part of her manicotti.
Your so fun to watch too, Joe 😊
Can't wait to make these and some of your other recipes.
Thanks, Your Newest Fan 😊
I relate to this post
what is in the back on the plate? dough balls for christmas time or wine corks
Hey Joe. Could you get away with using them as lasagne sheets? Would that work? From Sydney Australia 🇦🇺
Our family recipe is 3 eggs, I cup flour, 1 cup water in a blender. They come out Light as a feather.
Love your videos!! Amazing
Awesome. My Mom would be very proud of you. Cheers from Ottawa, Canada.
Hi Joe..... I have to say that my favorite is Italian Food and I have tried almost all of your recipes and they have all turned out amazing!!!! I absolutely love love love your channel!!!! Many greetings from Greece!!!
+Eleni Katsarelis WOW!! Hello!!! Thank You!!! Love Greek Olive Oil!!! Thank you for watching, Joe.
+Cooking Italian with Joe My Pleasure!!!
So good, they almost melt in your mouth! Thanks!
Can the crepes be made day before
Hey! That was Sinatra not Dean Martin!
If you skip the olive oil and add some butter to the pan, then you've made yourself some Norwegian pancakes!
Thanks Joe! I’m making these for my mother in law. ( say a Hail Mary for me, will ya? 😂)
For whatever reason we have a shell shortage where I am so I'm making them baby!!!!! Stupid question I'm sure but can I freeze the shells?
What is the diameter of you crepe? And what is the diameter of the cooking surface of the crepe pan? Thank you.
Hi. I enjoyed your manicotti recipe. I got a recipe from an italian lady, some time ago; she used water instead of milk, only one cup. I've made them several times, they are Great! I will try your recipe w/milk. Thank you. Happy Cooking! 😎😎😎😎😎😎😎😎
Abigail Vomelmo Hi there, Abigail. Can you give me the ingredients for the water based recipe? My Italian friend lost hers and doesn't want to make them with milk. God bless. 💕
My recipe is the Trinity. 8 ounces milk and 8 ounces of flour always with one jumbo egg. Perfect crepes every time.
Sounds great!
How many does that make?
Looks delicious how many inches is the Pan you used?
Instant fan. You make it look so easy and delicious l can tell your a really good cook, I'll be making this.
Thank you!!!!
I am a vegan and I’m trying to substitute things that you use so I just wanted to check with you if you have other suggestions to help me out
I’ve been making these for many many years, from the 60’s.
Joe you are a great cook would love to come to your kitchen to get some tips!!!
Joe,
Thank you for your crepe instruction. I’m 100% Italian, but I’ve NEVER made manicotti. I know, I hear you saying, “WHAT?!” The filling was a no-brainer for me because I’ve used ricotta filling on many other dishes. However, the thought of using pre-packaged shells was terrifying me! I don’t cook bad meals. So your crepe recipe is now gonna be my go-to. My husband’s best friend is coming for dinner and he asked for manicotti. Wish me luck, Joe. Will let you know how it goes!!
Made your crepes and made your manicotti and they were FANTASTIC!!! Scored big points with this meal. Thank you, Joe.
Thanks for the update. I'm glad they turned out great.
Cooking starts at 2:36
Can these be made ahead, separated with wax paper or parchment paper and then frozen, then place in a freezer bag. If so how long would they last.
Yes. I would freeze them first flat out and then put them on freezer paper. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
What flour can I use gluten
Yayyy I was the 500th like 😊 trying this recipe tonight!
Making this today!
does anyone know how many manicotti this recipe makes want to make for a party
great video what size pan did you use? Thank you
The pan he's using is an All-Clad... looks like a 10"
What kind of flour? Semolina or all purpose?
+PennyQuest All propose unbleached, non-enriched, organic if possible. Thank you for watching and your comments. Please subscribe to our channel for more great recipes and have a wonderful holiday season, Joe.
PennyQues
Cooking Italian with Joe Great video but please learn how to say the word Manicotti. It’s awful to hear you say Manny-Cottie
Jack Vivonetto My friend's family is Abruzzi via philly. They say manigot. Brut-say is what they call themselves. 💕
How many manicotti crepes does this recipe yield?
im wondering this too
A real Italian never says man ah cot tee
Seria bom se traduzir as receitas
Where is your music?
thank you
I can not do the store shells. I can not bring myself to do it.
YUMMY 😋 AMAZING M PASTA THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
Uncle aaaallllll ivv owelll. Try Injera with yuh ale iv owellll.
Sorry Joe, but I can't use a recipe from someone who can't pronounce it correctly,
Music is very intrusive.
Its not MANNICOTTY
Aren't these crepes?
Hmmm...not.
Ma quanto parli!
Just get to the damn recipe and shut up about the damn olive oil
You have great recipes. But this is not pasta. These are the exact same ingredients as pancake batter minus the baking powder. It is a crepe. Pasta is kneaded so gluten can develop. Embrace the crepe Joe. Just embrace it
Allisons Apothecary actually it is pasta. In fact a crepe, not that this is a crepe exactly, is pasta too. The italian cook would take wheat with water and sometimes eggs and mix. This is a form of pasta in a round sheet that is used in this dish as an authentic means in the old days. My grandmother nonna would make this frequently. Pasta does not need to have gluten although much does and in some cases like this to keep the dough tender for the dish you don’t want to knead it for gluten development. Here is the definition of pasta from Wikipedia: Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] Also commonly used to refer to the variety of dishes made with it, pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some pastas can be made using rice flour in place of wheat flour to yield a different taste and texture, or for those who wish to avoid products containing gluten.
Background music needs to GO!! Cannot be muted. Love the recipe.
BARILLA TIME