I am an Irish guy, and I made this to bring to an Italian Thanksgiving- as an appetizer. The hostess was shocked that I made the crêpes myself and made the meat sauce and used imported pecorino romano cheese from. She was almost in tears. She said her mother used to make it that way, when she was a kid.
Made this last night & it was amazing! I agree with the simple crepe recipe because the filling is delicious & the crepes do melt in your mouth. My family was raving about this recipe so obviously, it’s a keeper! Thank you Chef Chris & thank you to your mom!
I made this for the first time but it won’t be the last! This was my first time making manicotti. The crepes don’t need to be perfectly round My Family loved it and it’s a pretty easy recipe the crepes are delicious. I’ll be making it again for my Dad next weekend he loves manicotti. Thanks Chris!
Thank you for posting this video Chef. It brought back so many childhood memories. My mom is from southern Italy and she used to make manicotti exactly like this. I’m making this dish today!
Just finished making these. Best I"ve ever made! So so easy and sooooo delicious. Made a restaurant pan full for a celebration we are going to tomorrow. I know everyone will love them......I already ate 2! LOL!
Made this two days ago and I have to say it was absolutely delicious!!! The wife was uber impressed and totally changed her views on using tubular pasta. Thanks Chef Chris!!!!
I was looking up videos on making homemade manicotti and ran across your video/channel. My husband and I think you must be the Chris whose restaurant in NE Portland we discovered years ago and brought friends to several times. We always had the chef's choice and LOVED your cooking and the personal attention you gave your customers, whom you treated like family.... you're the same person.😂 If you're not the same chef you sure remind us of him and we're glad you're bringing joy to folks with your amazing recipes. I'll be checking out your other recipes too. We MISS your restaurant if you're the same Chris!
Hi Rhonda sorry not the same Chris! Thank you so much for taking the time to write this, really appreciate the feedback! Looking forward to uploading some new videos soon! Regards, Chris
I started making these about 2 months ago, now it's like we cannot live without them they come out so good. I can't believe the first time I made them how good they came out.
@@iBMcFly I watched the video over a year ago by Christopher Smith, on RUclips. I don't use the temperature I use a regular 9 in non-stick frying pan on my big burner set on number five that's like a medium hi I let it warm up for 3 to 4 minutes and then I pour 1/4 cups worth and very quickly pick the frying pan up and move it around to allow the mixture to spread it doesn't take that long to cook maybe 30 seconds then I flip it for like 10 seconds you have to experiment yourself and keep a record of it also in between each one I make I use a stick of butter to swipe around in the frying pan. To get a good idea watch Christopher Smith's video he also has a nice video on making Brooklyn style Bagels
I have to thank you from the bottom of my heart for this recipe! I follow a very well-known chef, I won’t mention her name, and I generally love her recipes but no matter how hard I tried I couldn’t get her manicotti recipe to work. Specifically the crespelle. It was a little fussy and long story short I couldn’t flip them or get them out of the pan in one piece. I even ordered a special crepe pan from Italy; no luck😢. Your recipe worked flawlessly and now my family wants manicotti every weekend! Thanks again 😊Now I need a lasagna recipe that won’t fall apart 🤔
So I made these, then shred rotisserie chicken (dark meat), along with spinach, onions, and a little alfredo, then rolled them and covered in the home made alfredo with Italian seasonings. Fresh shred Parmesan and asiago cheese in the Alfredo. WOW! Love the soft melt in your mouth pasta.
These were delicious. I love that, unlike all the other recipes I saw, you use water instead of milk in the crespelle batter (after all pasta is made with water, not milk). I did cheat and use Rao's sauce, but next time I will make my own- or your own sauce... The dish was so light and delish. Thanks for this cooking lesson!
Hey by the way nothing wrong with Rao's! So many good quality jar sauces available now why not take shortcut especially during the week? I always keep plenty in my pantry as well!
Hello Chris Just made your manicotti so delicious truly reminds me of my mother Easy and Simple She was also using her fingers tips to turn them over. Great memories Merry Xmas from Vancouver, Canada 🇨🇦 Pls send recipe Cheers
Thank you for this Video about a great Italo-American dish, my American friends cooked for me once. Would you be so kind and share with us the recipe for this delicious tomato-sauce you've shown in the video? Thank you! Best wishes from Austria!
Thank you for the manicotti recipe. I was searching RUclips and it’s amazing how many so called Italians or chefs putting ricotta into pasta and call it manicotti when that is Cannelloni. Crepes stuffed with ricotta is manicotti. Pasta stuffed with ricotta is Cannelloni.
Chris, two questions. First, your ricotta looks very dry. Did you strain it and for how long? Second, could you stack the manicotti in the pan if you had to, or keep it one level? Thank you.
Hi Stephen! I do not drain the ricotta and I do not recommend stacking these it just won’t bake as evenly but you can try it just make sure you cook center to 165F. Thanks for watching the video and Happy Holidays!
When chopping parsley, don’t use the sharp end of the knife to scrape the chopped parsley off the surface it dull’s the blade. Use the back of the knife to scrape the chopped parsley.
Hi - I have been looking for a manicotti recipe similar to my aunt's. Her Manicotti were so light an airy. I am very excited to try these as they look just like hers did. I do have one question. I am gluten free - would this recipe work with gluten free flour in place of regular flour? Would I need to change the amounts of anything? Thank you
@@christophersmith380 So I made the regular recipe for my family - they were amazing. I also made the GF version for myself. In case anyone was wondering how it worked, I used Cup for Cup GF flour. You have to add way more water or the batter is too thick. I only did one egg, 1 cup of flour, and about 2 cups of water to get the crepes to work. I also used Almond ricotta and Viola Life Mozzarella - they were so good. You could not tell they were GF and dairy free. Thank you for the recipe. My family loved them.
If you make these ahead of time and freeze them-what step do you freeze them at? Do you fill the crepe and freeze or do you need to completely cook before you freeze? Thanks in advance!
You can freeze them either way. If you fill them and freeze raw you just need to make sure you cook them to at least 165F because they have raw egg in the filling. Thanks for watching the video and good luck!
Hi Kim it’s hard to say depending on who is eating but figure about 2 manicotti per person so this will be enough for about 6+ people. Thanks for watching the video and good luck!
Yes you can they come out great! You can even freeze them. Just make sure you cook to internal temp of 165F since there is raw egg in them. Thanks for watching the video!
Thanks. Thought maybe semolina. Shared your video with an old school Italian lady friend of mine today and she said that method is a labor of love. I will try out recipe this weekend. Thanks for sharing!!!
I have eaten 18 manicottis in the last couple of weeks. That isn't hyperbole. Restaurant up the road makes them homemade like this with high quality ricot'
Made this several times. Crowd pleaser. Thank you!
Looks amazing! Thank you!
I am an Irish guy, and I made this to bring to an Italian Thanksgiving- as an appetizer. The hostess was shocked that I made the crêpes myself and made the meat sauce and used imported pecorino romano cheese from.
She was almost in tears. She said her mother used to make it that way, when she was a kid.
Made this last night & it was amazing! I agree with the simple crepe recipe because the filling is delicious & the crepes do melt in your mouth. My family was raving about this recipe so obviously, it’s a keeper! Thank you Chef Chris & thank you to your mom!
Thanks for sharing Lori i really appreciate it and glad you enjoyed the recipe!
I made this for the first time but it won’t be the last! This was my first time making manicotti. The crepes don’t need to be perfectly round My Family loved it and it’s a pretty easy recipe the crepes are delicious. I’ll be making it again for my Dad next weekend he loves manicotti. Thanks Chris!
Thank you. I like your crepes recipe better than other ones on RUclips.
Thank you for posting this video Chef. It brought back so many childhood memories. My mom is from southern Italy and she used to make manicotti exactly like this. I’m making this dish today!
These came out great. Thank you for the recipe and video!
I’m so grateful I found you what a great teacher you are
Thank you so much for this recipe. I just made these manicotti today to serve for my Christmas party tomorrow. They came out delicious.
Thanks a million. You explained it beautifully!!
That looks so good!
Made these and came out so delicious. My friends all want the recipe!
Wow, that looks amazing! Great video, you explain it all so well. I look forward to making it
My recepie is the same. Excelent!!! Thanks for your tips. I'll usethem next time I make them.
Thank you , so much easier than I thought . Just did it !
Just finished making these. Best I"ve ever made! So so easy and sooooo delicious. Made a restaurant pan full for a celebration we are going to tomorrow. I know everyone will love them......I already ate 2! LOL!
Great looking fresh crepes!
Awesome video, thanks for sharing!
OMG they look so yummy!!
I make this all the time! Thank you Chef Chris!
Very good thanks for the recipe
Made this two days ago and I have to say it was absolutely delicious!!! The wife was uber impressed and totally changed her views on using tubular pasta.
Thanks Chef Chris!!!!
Awesome Ed thanks for sharing!!
I have had the hardest time finding manicotti. I had to substitute with large shells. I'm going to try this. Thank you so much for sharing this. 😀
This is exactly the way we make manicotti too👍 The best!
Thanks for sharing!
I was looking up videos on making homemade manicotti and ran across your video/channel. My husband and I think you must be the Chris whose restaurant in NE Portland we discovered years ago and brought friends to several times. We always had the chef's choice and LOVED your cooking and the personal attention you gave your customers, whom you treated like family.... you're the same person.😂 If you're not the same chef you sure remind us of him and we're glad you're bringing joy to folks with your amazing recipes. I'll be checking out your other recipes too. We MISS your restaurant if you're the same Chris!
Hi Rhonda sorry not the same Chris! Thank you so much for taking the time to write this, really appreciate the feedback! Looking forward to uploading some new videos soon!
Regards,
Chris
I started making these about 2 months ago, now it's like we cannot live without them they come out so good.
I can't believe the first time I made them how good they came out.
What temp you heat your pan to?
@@iBMcFly I watched the video over a year ago by Christopher Smith, on RUclips. I don't use the temperature I use a regular 9 in non-stick frying pan on my big burner set on number five that's like a medium hi I let it warm up for 3 to 4 minutes and then I pour 1/4 cups worth and very quickly pick the frying pan up and move it around to allow the mixture to spread it doesn't take that long to cook maybe 30 seconds then I flip it for like 10 seconds you have to experiment yourself and keep a record of it also in between each one I make I use a stick of butter to swipe around in the frying pan. To get a good idea watch Christopher Smith's video he also has a nice video on making Brooklyn style Bagels
Excellent video.
Yummy!
I have to thank you from the bottom of my heart for this recipe! I follow a very well-known chef, I won’t mention her name, and I generally love her recipes but no matter how hard I tried I couldn’t get her manicotti recipe to work. Specifically the crespelle. It was a little fussy and long story short I couldn’t flip them or get them out of the pan in one piece. I even ordered a special crepe pan from Italy; no luck😢. Your recipe worked flawlessly and now my family wants manicotti every weekend! Thanks again 😊Now I need a lasagna recipe that won’t fall apart 🤔
Thanks for the kind message! Try the roll up recipe for lasagne and good luck!
ruclips.net/video/VeQvA-v21Uc/видео.html
Simple and easy. Thank you
So I made these, then shred rotisserie chicken (dark meat), along with spinach, onions, and a little alfredo, then rolled them and covered in the home made alfredo with Italian seasonings. Fresh shred Parmesan and asiago cheese in the Alfredo. WOW! Love the soft melt in your mouth pasta.
The way my family always made it too, spot on.
Awesome
These were delicious. I love that, unlike all the other recipes I saw, you use water instead of milk in the crespelle batter (after all pasta is made with water, not milk). I did cheat and use Rao's sauce, but next time I will make my own- or your own sauce... The dish was so light and delish. Thanks for this cooking lesson!
Hey by the way nothing wrong with Rao's! So many good quality jar sauces available now why not take shortcut especially during the week? I always keep plenty in my pantry as well!
Thanks so much! Be safe!
Hello Chris
Just made your manicotti so delicious truly reminds me of my mother
Easy and Simple
She was also using her fingers tips to turn them over. Great memories
Merry Xmas from Vancouver, Canada 🇨🇦
Pls send recipe
Cheers
🎉❤
Hey Chris I know this video is 6 years old but, I’d love to see a remake of this now. Many blessings brother. Thanks for the inspiration!!!
Thanks for watching the video! Spinach Manicotti is on my list hoping to completesoon!
Best,
Chris
Thank you for this Video about a great Italo-American dish, my American friends cooked for me once. Would you be so kind and share with us the recipe for this delicious tomato-sauce you've shown in the video? Thank you! Best wishes from Austria!
Thank you for the manicotti recipe. I was searching RUclips and it’s amazing how many so called Italians or chefs putting ricotta into pasta and call it manicotti when that is Cannelloni.
Crepes stuffed with ricotta is manicotti. Pasta stuffed with ricotta is Cannelloni.
Looking forward to trying this....I've only had crepes with lemon and powdered sugar ... omigoodness!
Exactly how I make them. I use a wooden skewer to flip them.
can you make ahead and freeze the manicotti before baking?
I need a cheese grater like that in my life
Nicely done, Chris!!! One question: About how many crepes do you get from that 3 egg recipe?
Using a 10” pan you should get around 16 crepes. Good luck and thanks for watching the video!
Thank you for the quick response.@@christophersmith380
I love manicotti! Can’t wait to try your recipe! It looks delicious! I never knew they were made with crepes! 😋
You have my pan. You have my plate. You have my cooktop. This is divine intervention
Chris, two questions. First, your ricotta looks very dry. Did you strain it and for how long? Second, could you stack the manicotti in the pan if you had to, or keep it one level? Thank you.
Hi Stephen! I do not drain the ricotta and I do not recommend stacking these it just won’t bake as evenly but you can try it just make sure you cook center to 165F. Thanks for watching the video and Happy Holidays!
Can I make shells ahead of time ?
Fridge or freezer
Lol…my grandma used her fingers too. Was a bit of a running joke that she’d sometimes burn her fingers doing it.
Can I freeze. If so should I freeze before putting the sauce on? Thanks
When chopping parsley, don’t use the sharp end of the knife to scrape the chopped parsley off the surface it dull’s the blade.
Use the back of the knife to scrape the chopped parsley.
Hi - I have been looking for a manicotti recipe similar to my aunt's. Her Manicotti were so light an airy. I am very excited to try these as they look just like hers did. I do have one question. I am gluten free - would this recipe work with gluten free flour in place of regular flour? Would I need to change the amounts of anything? Thank you
Shouldn’t be a problem subbing GF flour! Thanks for checking out my video and good luck!!
@@christophersmith380 So I made the regular recipe for my family - they were amazing. I also made the GF version for myself. In case anyone was wondering how it worked, I used Cup for Cup GF flour. You have to add way more water or the batter is too thick. I only did one egg, 1 cup of flour, and about 2 cups of water to get the crepes to work. I also used Almond ricotta and Viola Life Mozzarella - they were so good. You could not tell they were GF and dairy free. Thank you for the recipe. My family loved them.
@@heathercobbey9689 so glad to hear this worked out for you and your family! Thanks for sharing!!!
If you make these ahead of time and freeze them-what step do you freeze them at? Do you fill the crepe and freeze or do you need to completely cook before you freeze? Thanks in advance!
You can freeze them either way. If you fill them and freeze raw you just need to make sure you cook them to at least 165F because they have raw egg in the filling.
Thanks for watching the video and good luck!
I'm making this for New Years Day... how many does this recipe feed?
Hi Kim it’s hard to say depending on who is eating but figure about 2 manicotti per person so this will be enough for about 6+ people. Thanks for watching the video and good luck!
What type of cheese is cedella.?
AMAZING YUMMY 😋 MANICOTTI THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
no salt in the crepes?
do you butter the pan for each shell?
I don’t butter the pan but you definitely can
Can I make a couple of hours ahead of time and then bake. The crepes won't get soggy?
Yes you can even make a day ahead shouldn’t be a problem! Thanks for watching the video and good luck!
That is some knife
What temperature do you heat your pan to?
You can heat your pan to medium if you need to you can go a little higher. They take about 30 seconds to cook
Do you use Plain flour
Yes all purpose. Thanks for watching our video!!
Can you make these a day ahead and then just cook them the day of?
Yes you can they come out great! You can even freeze them. Just make sure you cook to internal temp of 165F since there is raw egg in them. Thanks for watching the video!
What kind of flour did you use?
John l used all purpose flour
Thanks for watching !
Thanks. Thought maybe semolina. Shared your video with an old school Italian lady friend of mine today and she said that method is a labor of love. I will try out recipe this weekend. Thanks for sharing!!!
I have eaten 18 manicottis in the last couple of weeks. That isn't hyperbole. Restaurant up the road makes them homemade like this with high quality ricot'