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May 16, 2013 07:26 AM

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?

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  1. I've never heard of the crepe method for manicotti. I have for canneloni though.

    3 Replies
    1. re: rasputina

      Now, cannelloni, I make a pasta that is as thin as a crepe. But it is definitely pasta, rolled out, not fried batter in a crepe pan.

      1. re: rasputina

        I was brain dead the other day and got them mixed up. Don't know what I was thinking lol.

        1. re: rasputina

          Not hard to do, they are so very similar. Like real cousins vs kissing cousins!

      2. 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.

        1. 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.

            1. re: pegasis0066

              Sounds good but that photo is atrocious. Not the lighting, but the wedges(?) and them sitting on the edge of a bowl(?). Question marks because it's confusing. What's wrong with putting a slice on a plate and calling it good?

              1. re: pdxgastro

                I assume this is some kind of fried version? But hard to tell.

              2. re: pegasis0066

                I love this:

                For the Tomato Sauce


                2/3 cup canned Italian tomatoes (I used fresh tomatoes)

              3. 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.

                6 Replies
                1. re: Unkle Al

                  I make crespelle, and they are never doughy. Much lighter and airier than the pasta version, however I have never frozen them. They're almost ethereally light.

                  1. re: roxlet

                    I agree. And if you put them in the oven for awhile, they will even puff a little. (The best I ever had was in Rome. It was filled with Gorgonzola, topped with a Parmigiano bechamel and then broiled until golden. Amazing.)

                  2. re: Unkle Al

                    Pegasis has linked to a Marcella Hazan recipe above made with crespelle. I have made her crespelle many times - they are delicate and I much prefer them to pasta manicotti. I usually make them with her Bolognese and bechamel.

                    1. re: Unkle Al

                      I prefer the crepes for Manicotti. I don't find them doughy at all.

                      1. re: Unkle Al

                        I've made canneloni with the crepes a few times and have filled and frozen them uncooked and they come out great. FWIW, this has always been with a mushroom/bechamel filling.