Similar to a sweet potato, taro is a purple root vegetable that is utilized in Asian cuisine. The majority of Chinese grocery stores carry taro, tapioca, and rock sugar. I’ve been a fan of this dish for years, and it comes from the mother of one of my closest friends. It’s a typical Asian treat that resembles a sweet soup, as are most of them. It can be served either warm or cold. I eat it hot the first night and save the leftovers in the refrigerator for the following day. It will appear somewhat thicker when served cold.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 cups all-purpose flour
- 2 cups water
- 6 eggs
- ¼ teaspoon salt
- cooking spray
Instructions
- Mix flour, water, eggs, and salt together in a bowl until a thin, smooth batter forms.
- Lightly spray a griddle with cooking spray and heat over medium-low heat. Spoon about 1/4 cup batter into the warm skillet and cook until a film forms on top. Carefully remove to a plate and repeat to make remaining shells.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 252 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
perfection.. ignore folks that say it’s unlike those boring, bland shells in the supermarket.. this is what makes Manicotti so special – a tender light fluffy shell wrapped with ricotta, parmesan , eggs and mozzarella
These are ABSOLUTELY delicious for Manicotti! I love them better than the store-bought shells. This made 20 shells for me, but my manicotti recipe makes enough for 42 in total so I saved this recipe to my cookbook, but altered it to double the recipe and added an additional of each ingredient so it would make 42. The doubled recipe looks like this for me: 4 Cups + 2 TBS All-Purpose Flour 4 1/4 Cups + 2 TBS water 1 (heaping) tsp of Salt 13 Eggs I also pour the batter in 3 TBS increments and spread the batter around with a spoon. I learned that 3 TBS gets me a better-sized manicotti shell than “almost 4 TBS” because the larger measurement makes the shells too big for my taste. (although they are closer in size to store-bought manicotti shells, I just happen to like smaller shells). I don’t know about the people complaining that these are too crepe-like, but having had store-bought crepes (haven’t made any myself yet) these definitely have a much stronger egg flavor and odor as they are cooked than the crepes I’ve had. But again, I’ve never personally made crepes yet so I don’t know how they are made. However, again, these are PERFECT for manicotti shells and taste way better than the preservative-filled shells you buy at the store. I prefer cooking everything from scratch as much as I possibly can. So THANK YOU for this recipe.
I had lost my recipe and this one is exactly like the family one that had been handed down. Authentic and delicious
Love this recipe…. I had misplaced this recipe that I used to make….. only addition is I add a little salt and pepper and garlic powder. I also use milk instead of water.
This is my go to recipe for manicotti So much easier and tender
I disagree with people saying these are more of a cannelloni shell. Up north when you go to an Italian deli they have manicotti shells just like this recipe. The ones in the store… the pasta tubes are just giant pieces of macaroni. This recipe is way more traditional. Great job!!!
I grew up next to Frankie and Maria D’Agostino who were born in Sicily at the turn of the 20th century. After being invited for manicot (as she called it), meat sauce, and meatballs, I asked Mary if I could get the recipe. She didn’t have a written recipe, so next time she made it, I was there to measure and take notes. Her recipe was nearly identical to this one and she did not call them canneloni but manicotti instead.
I used a 6 inch skillet and the recipe made 20 crepes. I used 10 for the manicotti, 6 for seafood crepes, and 4 for blueberry breakfast crepes. All yummy.
Extremely easy to make. There is no need to cook both sides-yes one side will be more “done” than the other but it will cook up to perfection in the oven with the sauce you use. They seem very crepe-like when you are handling them but are noodly goodness once cooked up. GREAT recipe!
This recipe is delicious. Very easy to make and the shell absorbed the sauce and melts in your mouth.
Used 1 cup fresh goat milk (eats quality weeds and garden greens) in place of 1 cup water. Also, used fresh milled white hard winter wheat grain and screened out the bran. Used our chicken eggs that forage for food and are fed organic feed. Yoke color between orange and red. Otherwise, identical. This recipe is a keeper! Thank you!
I watched my Sicilian grandmother make these and she gave me her recipe. This is it. She was an awesome cook. I watched her technique and can still see me in her kitchen at her elbow. These were a first course, not a main course, but we have it as a main course.
The local stores were out of manicotti shells so we tried this instead and will never go back. My wife and I like them much better. No changes, made it exactly as written and won’t be changing it.
I used instead of 2 cups water 1 cup water and 1 cup milk tasted great.
These were delicious. Creamy and smooth. So much better than store bought pasta. Worth the work and so easy.
Taste amazing and they’re easy to make. Also much easier and faster than trying to stuff the store-bought tubes. I’ll never buy tubes again.
fun to make if you like to hang out in the kitchen. These are pretty different than the dry noodle manicotti you can buy off the shelf at the grocery store. Imagine a cheese-filled crepe baked in tomato sauce. It’s really good but very different from any manicotti I’ve ever had!
My family makes these every year for Easter but I’ve not been able to eat them since I discovered my gluten intolerance. So I substituted Red Mill 1:1 gluten free flour and they still came out great!!
Incredibly easy.
great recipe but I substituted milk for the water the second time I made it. 🙂
no changes but you might want to clarify approximately how many crepes/ manicotti it will yield.