Manicotti - Crepe Or Pasta??
Do you find that the crepe method gives as clean a “bite” as the pasta method?
Which are more conducive to freezing?
Do you have any tips for making either method?
Crepe, I can't imagine using pasta myself. I know upscale caterers that use Ronzoni manicotti shells, but no thanks! If you're looking for "bite" though, maybe you'd like to go that route.
My recipe makes about 16 so there's never enough leftover to freeze, so can't say about that. Wait, I think I HAVE frozen, but it's sort of delicate in that respect. OK if it's just you eating it.
I use the good ol' Pollio recipe from the 1970s, like most around here do.
I, for one, prefer the shells, but, only for convenience. If I have the time, the crepe method is nice, but, as inexperienced as I am with it (with crepes in general - the one food I never bothered learning to prefect), sometimes it's just not worth the bother.
As for freezing, I have relative success with both. The shells hold better but the crepes have the best taste & texture when reheated.
Just to clarify, I would be making the pasta rolled very thinly, myself. The commercial shells would not be an option, they are too thick. I would be boiling them and then stuffing them.
My fear is that the crepe / crespelle, regardless of how thin they are, would be more doughy than the boiled pasta style.
However, for me, the crepe / crespelle will be much easier.