I lost my Mom 2 days before Christmas this year. I need to tell you that watching your videos in the days following helped cheer me up and offered a needed distraction, and still does during this difficult time. Thank you for being you!
I lost one of my sons on Thanksgiving Eve this year. I share your pain. I'm so sorry for your loss. Please know that you are not alone. I'm also using Chef Jean-Pierre's videos to help get me through it. Big hugs to you, Frank. ❤❤❤
CHEF JP HAS BY FAR THE BEST YT COOKING CHANNEL. I'm 55, started cooking with my grandma and mom when I was 6. I grew up in the pre-cable TV era in the 70s and early 80s. But i quickly got addicted to PBS cooking shows - Julia, Jacques Pepin, The Frugal Gourmet (before he was revealed as a pedophile), Justin Wilson, and Great Chefs of the Southwest. Long form cooking, not a lot of editing, by experienced chefs and cooks. I basically got a culinary school degree from those shows from age 6 to 18. I love cooking to this day. Chef JP's channel takes me back to those days and I learn a few things more, every cook or chef has something to add. And this dish LOOKS FABULOSITY! Thanks Chef.
Dear Chef Jean-Pierre, sending much love from Cairo, Egypt! Thank you so much for your amazingly perfect Cannelloni Bolognese recipe! We followed it to make lunch for 100 orphan girls this week! We made 30 kg of Crepe batter, 15 kg of your Bolognese mixture, and 10 litres of Mornay sauce! We filled 204 crepes with the meat (and had left over mix for later), topped with the Mornay sauce, and sprinkled generously with 2 kg Roumy Cheese, and it was absolutely delicious. The girls were very pleased! (We filled another 100 crepes with Nutella for dessert!) Thank You!
burrito? more like delicious italian/french enchiladas! love seeing the influence from both your french and italian heritages, beautiful and heartwarming dish
Jean-Pierre is a genetic winner! His ancient french and italian roots work as a dream-team together! The french part of him knows every secret of cooking (yes the italian part knows a lot too) and the italian part elevates it up to an uncomparable but funny event!
I love learning new words and definitions to confuse the family with from Chef Jean-Pierre, almost as much as I love learning the recipes. Never, change, Chef.
Good morning chef, I have been making this delicious recipe for about 25 years, I was a freelance chef so I worked in many places here in England. I would always put this dish on the specials board where I could, not only with Bolognese, but with spinach and ricotta also. Love your channel. And I love butter
Within the first three seconds i thought "Aww French Italian Chef!" Not only the accent being a blend of both languages with American influence but all the mannerisms. Reminds me of two of my childhood teachers in Paris. This is the first time i have subscribed to someone after watching one video. I am already hooked to Chef JP's personality and obvious love of food... I could go on, feeling very nostlagic 😂😂 Merci chef!
I have the hardest time with cooking failures. Crepes intimidate me as I have failed before and thought, "I can live without homemade crepes, move on!" But after 2 failed attempts recently at homemade creme fraiche, I succeeded after watching your demo. I was so happy to succeed and because of your instruction and inspiration, I'm going to try crepes again. Thanks Chef!
This looks amazing, going to try this out! I live in the Netherlands and we have a history with pancakes, not the American kind but not a crepe ,between the both of them I think🤔! But thin pancakes with pasta sauce and godlike cheese sauce OH YEAH🤯 You sir always make me happy, sending you love from the Netherlands
This one video is practically a masterclass in fine cooking. Not only does Chef teach you how to make crepes, he also teaches three sauces. Three? Yes! In addition to Bolognese and Mornay sauce, before he added cheese he had a classic Bechamel sauce, which is the basis of nearly all the white French sauces, PLUS it is the basis of nearly all souffles. Here's a less well known sauce that I love: Take Bechamel sauce and stir in a little tomato paste. It turns a lovely pink color and becomes Sauce Aurore, which is delicious with boiled cabbage.
Again new ideas! Now and then I make crapes filled with a sauce of tomato, bacon and mushrooms. But the salsiccia and gratinating with cheese are another level! Thanks!
lovely from you to remind us that we only got one mom :) My mom past away, is gonna be 10 years this april... Wish she could taste my cooking skills that I've learned in this channel... I'm sure she's happy to know that I learned my on how to manage myself in a kitchen :) Here's my wishes of a great 2024 to chef Jean Pierre and his crew!
Ha la laaa ... quel chanceux ce Jack qui doit se dévouer à gouter à la recette à la fin de la vidéo ! Merci pour le partage Jean-Pierre et bravo à tous pour la réalisation de vos vidéos. Thumbs up !
@D.M_me_MrJeanPierre We can discuss all that you want as long as you are speaking about Quiche Lorraine, Pâté Lorrain, Tarte à la mirabelle ou Potée Lorraine. It is a pleasure to follow you from Metz, in East-France ;)
UA-cam has been notified about a spammer on our channel. Please refrain from communicating with anyone who contacts you, especially if they are asking for money. We want to assure you that we would NEVER request personal information or any form of payment from you. Hopefully, UA-cam will be able to address this issue soon! ️😊
Chef, my wife makes something similar for us, she makes pancakes and in sometimes adds bolognese and other times uses Chicken a la King as filling, love it
He definitely deserves it. He's one of the two reasons we have this amazing channel! 👍👍👍👍👍👍👍 I'm not sure if it's something he went to school for but Jack does an incredibly professional job with these videos.
Oooo! I like the variation to Crespella Alla Fiorentina! Very similar, but with creamed spinach filling, prosciutto and parmesan then topped with Bechamel sauce. I will try this 'new (to me) version. Well done (again) Chef Jean Pierre.
I recently made gluten free, lactose free lasagna for a friend of mine who is sensitive to both, using your bolognese sauce and mornay sauce recipes (with a few minor substitutions, of course), and the two sauces were absolutely made to perfectly blend their tastes together. It was like eating a little bit of heaven…😊. Thank you, Chef!
It is an absolute joy to watch someone so enthusiastic about food and imparting that knowledge to others. Thank you Chef I have learned so much in the last couple of weeks since finding your channel. I wished I had the wisdom of your channel when I was a stay at home dad for a while but I am definitely using your techniques more and can’t wait to make some of your recipes. You are genuinely excited for food and it it contagious!
I made this tonight, and it was amazing! I didn't think I could do the crepes, because I thought you had to have a special crepe pan for that, but I did it just as Chef said, and it turned out great! I used a somewhat spicier Italian sausage, because that's all I could find at the store. The mornay sauce really just ties it all together. I'm making this again tomorrow!
I am both my parents caregiver. Your recipes really take the monotony out of cooking. And my mom love your humor. I watch your youtube channel with her at times. . She was a great cook, so she enjoyes your humor and kind way about you.
Good morning Chef J-P, the dishes always look so delicious and today's recipe is no exception. Fresh, nourishing and so good for eating. You know when you eat well, hearty and a nourishing meal, not much, just sufficient, you do not feel hungry later at night for even feel like a nibble or something tasty a little snack. This Cannelloni is tops. It is so nourishing you need nothing else to eat with it, no side dishes, just enjoy all the flavours. Thank you for showing and sharing this recipe. Many blessings.
When I am making crepes I put them in a big porcelain bowl and always use a lid with a small ventilation. The crepes are always perfectly warm, not too wet, not too dry, not gummy, just perfect. I usually preheat the bowl and the lid at 65°C = 150F and sometimes I leave them in that preheated oven. The crepes are delicious like that! Funny enough, I do like white pepper. You are a credit to your mother. I feel like you two were family. May she live in eternal fond memory of your audience.
I’ve been cooking at home for decades, but have never made cannelloni. After watching this presentation, there’s no longer any excuse for not giving it a try. Thanks for the kick in the rear end. 😊
I know exactly what you mean about mornet sauce! Once I learned how to cook it I couldn't believe how good it was, and I'm always licking the spoon when I make it
Thanks chef. I love your informative, entertaining videos. Very well done indeed sir. Jack's camera work and editing are great as well. Thanks to you both. Looking forward to the next one. 😁
I so love this channel! Jack you are one lucky man lol. I bet you wake up every day and say "Oh darn I have to go to work and eat gourmet again today..." lol rough life my friend rough life lmao. Thank you Chef this is something I never would have thought of. I always used the pasta tubes but this may be better for my mom to eat as sometimes pasta doesn't agree with her. Guess I know what I am doing on the weekend lol. Cheers to the whole team and here is to a delicious 2024!
I remember making a very similar recipe many years ago which was a Delia Smith recipe, and it turned out great. Can't wait to try your version, I usually make my Bolognese half beef and half pork, as spicy italian sausages are quite hard to find in the UK. Thank you again CJP ❤
I imagine just normal pork sausage would work, you just need to season it to your liking. I think he uses spicy Italian sausage because it's already seasoned.
Crush up some fennel seed and add some red pepper flakes to make it more like spicy Italian sausage. I do that when I have no sausage at all lol😂 ppl think it's in there, but I know it's not and just don't tell em 😂😂😂
This is one I definitely need to make! Years ago someone told me to add a small amount of mustard to cheese sauce to enhance the cheese flavour, and I've done it ever since. Anyone else doe this?
Have done that for yrs!! Sometimes I have to distract ppl so they don't see me add it, otherwise they wouldn't eat it. So yea, none are allergic, so what they don't know won't hurt them lol😂😂😂
In my home, we keep the tradition of eating crepes, only crepes on Chandeleur (Candlemas). We have to find new ways to prepare them. Great recipe! Thank you Chef.
Happy New Years, Chef. Do you think your mom's life is worth making a mini-doc about? Your cooking heritage sounds great. Obvious where you get your work ethic from, and thank God for that.
Always looks amazing friends! My wife and I since watching you about a year ago follow a lot of your rules! It’s absolutely improved our cooking. Thank you!!
Its true, most tomatoe purees today are very liquid, I remember asking you about that a couple years ago, how time flies! You sent me an amazon link and told me that if I cant order that, that I should make 1/2 tomato paste and 1/2 tomatoe puree, works like a charm, using that system all the time now.
I have found with white pepper it's best used in Asian dishes. It's for a minute longer so it has a distinctive funk to it, which goes well with Asian cuisine. Basically the only time I use it. These cannoli look fantastic Chef! I might actually try this one, because traditional cannolis have always seemed a bit daunting to me.
I lost my Mom 2 days before Christmas this year. I need to tell you that watching your videos in the days following helped cheer me up and offered a needed distraction, and still does during this difficult time. Thank you for being you!
That Is Sad Friend 😢.May She Rest In Peace & May You Have The Strength & Courage To Soldier On 🙏.
I'm sorry for your loss
Condolences and much strength to you and your family.
May she rest in peace, much love to you Frank 🙏🙏🙏❤️
I lost one of my sons on Thanksgiving Eve this year. I share your pain. I'm so sorry for your loss. Please know that you are not alone. I'm also using Chef Jean-Pierre's videos to help get me through it.
Big hugs to you, Frank. ❤❤❤
CHEF JP HAS BY FAR THE BEST YT COOKING CHANNEL. I'm 55, started cooking with my grandma and mom when I was 6. I grew up in the pre-cable TV era in the 70s and early 80s. But i quickly got addicted to PBS cooking shows - Julia, Jacques Pepin, The Frugal Gourmet (before he was revealed as a pedophile), Justin Wilson, and Great Chefs of the Southwest. Long form cooking, not a lot of editing, by experienced chefs and cooks. I basically got a culinary school degree from those shows from age 6 to 18. I love cooking to this day. Chef JP's channel takes me back to those days and I learn a few things more, every cook or chef has something to add. And this dish LOOKS FABULOSITY! Thanks Chef.
Glad you mentioned those names. Chef JP really has the best parts of the TV chef heritage
Im the same age and grew up watching the same shows. Starting cooking at a young age being a latchkey kid. Very cool.
Dear Chef Jean-Pierre, sending much love from Cairo, Egypt! Thank you so much for your amazingly perfect Cannelloni Bolognese recipe! We followed it to make lunch for 100 orphan girls this week! We made 30 kg of Crepe batter, 15 kg of your Bolognese mixture, and 10 litres of Mornay sauce! We filled 204 crepes with the meat (and had left over mix for later), topped with the Mornay sauce, and sprinkled generously with 2 kg Roumy Cheese, and it was absolutely delicious. The girls were very pleased! (We filled another 100 crepes with Nutella for dessert!) Thank You!
Who no longer says the word "onion" and only refers to it now as an "onyo"?
🖐
🖐️❤
We call em "onyos" at my house cause I started saying it and it really caught on with my family
Count me inyo on onyo!
My wife has vicariously listened to so many of chef's videos even she does it now lol
Jean-Pierre is a teasure-trove for cooking. I am so thankful he is doing his youtube channel. Never knew cooking could be so much fun!
burrito? more like delicious italian/french enchiladas! love seeing the influence from both your french and italian heritages, beautiful and heartwarming dish
My mother (RIP) was an amazing Chef. She agreed with your mom, No black pepper in white sauces. Thanks for the memory!
White Pepper, noun. Definition: Like Black Pepper only not as tasty.
@@charlesparr1611true, white pepper is just black pepper that is soaked for a few days to help soften the black shell so it rubs off easily.
That flip of the crepe, that he does so easily, has resulted in some of the cleanest floors in kitchen history.
“Easy to make”, “even a child can do
it “ - thanks for all the encouragement!!
I love the look on his face when he suggests to use butter, or even more butter.
Jean-Pierre is a genetic winner! His ancient french and italian roots work as a dream-team together! The french part of him knows every secret of cooking (yes the italian part knows a lot too) and the italian part elevates it up to an uncomparable but funny event!
🙏🙏🙏❤️
Chef JP always makes Monday better! 😊
I hope no one misconstrues this channel as a "cooking show", this is high quality educational entertainment that happens to be about cooking.
God bless her soul. Your mother raised a wonderful son who loves teaching with a great personality ❤️ 😊 ❤
I'm going to make this for my 94 year old mom next weekend. She will love it.
I love learning new words and definitions to confuse the family with from Chef Jean-Pierre, almost as much as I love learning the recipes. Never, change, Chef.
Good morning chef, I have been making this delicious recipe for about 25 years, I was a freelance chef so I worked in many places here in England. I would always put this dish on the specials board where I could, not only with Bolognese, but with spinach and ricotta also. Love your channel. And I love butter
👍👍👍😊
Within the first three seconds i thought "Aww French Italian Chef!" Not only the accent being a blend of both languages with American influence but all the mannerisms. Reminds me of two of my childhood teachers in Paris. This is the first time i have subscribed to someone after watching one video. I am already hooked to Chef JP's personality and obvious love of food... I could go on, feeling very nostlagic 😂😂 Merci chef!
I actually HAVE everything for this recipe! It's so windy and cold outside this will hit the spot! Thanks chef for another wonderful recipe!!!😊
me too
YES! Matching food to the weather is a forgotten common sense, and it really is important.
I love when that happens, I don’t need to go out shopping. Enjoy!
I love when that happens.
Yes we only have one mom so love her and call her often. Also we only have one Jean Pierre, we love you Chef❤
I have the hardest time with cooking failures. Crepes intimidate me as I have failed before and thought, "I can live without homemade crepes, move on!" But after 2 failed attempts recently at homemade creme fraiche, I succeeded after watching your demo. I was so happy to succeed and because of your instruction and inspiration, I'm going to try crepes again. Thanks Chef!
This looks amazing, going to try this out! I live in the Netherlands and we have a history with pancakes, not the American kind but not a crepe ,between the both of them I think🤔! But thin pancakes with pasta sauce and godlike cheese sauce OH YEAH🤯 You sir always make me happy, sending you love from the Netherlands
🙏🙏🙏❤️
@@ChefJeanPierreYou should have 10 million subscribers 👍
Watching you from Normandy and you're wright : more butter is better 😉 Love your french energy. Don't change.
Beautiful! My mother always made manicotti with crepes. It's divine.
This one video is practically a masterclass in fine cooking. Not only does Chef teach you how to make crepes, he also teaches three sauces. Three? Yes! In addition to Bolognese and Mornay sauce, before he added cheese he had a classic Bechamel sauce, which is the basis of nearly all the white French sauces, PLUS it is the basis of nearly all souffles.
Here's a less well known sauce that I love: Take Bechamel sauce and stir in a little tomato paste. It turns a lovely pink color and becomes Sauce Aurore, which is delicious with boiled cabbage.
Again new ideas!
Now and then I make crapes filled with a sauce of tomato, bacon and mushrooms. But the salsiccia and gratinating with cheese are another level! Thanks!
lovely from you to remind us that we only got one mom :)
My mom past away, is gonna be 10 years this april...
Wish she could taste my cooking skills that I've learned in this channel...
I'm sure she's happy to know that I learned my on how to manage myself in a kitchen :)
Here's my wishes of a great 2024 to chef Jean Pierre and his crew!
If all humans were like you the world would be a wonderful place ❤❤❤❤❤❤❤❤❤❤
🙏🙏🙏😊
Ha la laaa ... quel chanceux ce Jack qui doit se dévouer à gouter à la recette à la fin de la vidéo !
Merci pour le partage Jean-Pierre et bravo à tous pour la réalisation de vos vidéos.
Thumbs up !
@D.M_me_MrJeanPierre We can discuss all that you want as long as you are speaking about Quiche Lorraine, Pâté Lorrain, Tarte à la mirabelle ou Potée Lorraine.
It is a pleasure to follow you from Metz, in East-France ;)
UA-cam has been notified about a spammer on our channel.
Please refrain from communicating with anyone who contacts you, especially if they are asking for money. We want to assure you that we would NEVER request personal information or any form of payment from you. Hopefully, UA-cam will be able to address this issue soon! ️😊
Chef, my wife makes something similar for us, she makes pancakes and in sometimes adds bolognese and other times uses Chicken a la King as filling, love it
OH. MY. GOSH!!! As you always say..... they look amazing!!!! YUM
May she rest, Chef. Cheers to you and your family this New Year.
Jack has a great job: every day they make a video he gets a different bonus gourmet dish to enjoy! 😅
He definitely deserves it. He's one of the two reasons we have this amazing channel! 👍👍👍👍👍👍👍 I'm not sure if it's something he went to school for but Jack does an incredibly professional job with these videos.
I can't wait to make this. Chef, can you do a video that goes over all of the Mother sauces?
Chef, I'm sure your Mom is looking down upon her Son with nothing but Love and Admiration!!🙏
This is how my Mom always made it, with crepes. She didn't fold in the ends though. We were lucky, she made so many great dishes.
Every minute of your videos are enjoyable but the best part is you trying your cooking
The sole way you're speaking makes your videos 100% worth watching.
🙏🙏🙏❤️
Oooo! I like the variation to Crespella Alla Fiorentina! Very similar, but with creamed spinach filling, prosciutto and parmesan then topped with Bechamel sauce. I will try this 'new (to me) version. Well done (again) Chef Jean Pierre.
Thank you for being so personable and warm with your audience, Chef. You cook with love… something I aspire to do.
I recently made gluten free, lactose free lasagna for a friend of mine who is sensitive to both, using your bolognese sauce and mornay sauce recipes (with a few minor substitutions, of course), and the two sauces were absolutely made to perfectly blend their tastes together. It was like eating a little bit of heaven…😊. Thank you, Chef!
Thank you for sharing this recipe. I will make it especially since it comes from your Mother and Grandmother. And, you are so special. Thank you.
I bet this is such a comfort food. Thanks for sharing your stories, memories, and heart with us! 💛
🙏🙏🙏❤️
You mean the whole family you're chefs ❤❤❤that mi dearest ever chef God bless you JP God bless Uganda
🙏❤️
It is an absolute joy to watch someone so enthusiastic about food and imparting that knowledge to others.
Thank you Chef I have learned so much in the last couple of weeks since finding your channel. I wished I had the wisdom of your channel when I was a stay at home dad for a while but I am definitely using your techniques more and can’t wait to make some of your recipes.
You are genuinely excited for food and it it contagious!
Thank you 🙏
I made this tonight, and it was amazing! I didn't think I could do the crepes, because I thought you had to have a special crepe pan for that, but I did it just as Chef said, and it turned out great! I used a somewhat spicier Italian sausage, because that's all I could find at the store. The mornay sauce really just ties it all together. I'm making this again tomorrow!
I am both my parents caregiver. Your recipes really take the monotony out of cooking. And my mom love your humor. I watch your youtube channel with her at times. . She was a great cook, so she enjoyes your humor and kind way about you.
always love you italian cooking chef keep up to good work my friend
Incredible recipe that is mouth watering ! I could smell the fragrance from here…..smile!
Thank you for including the snippets of footage after the official end of your videos. They make your already delightful videos even better.
Using crepes is pure genius ... They look devine ,,, I can see the future ,, and i see this becoming a family favourite
I love these old recipes. So elegant and simple to make. Thank you Chef JP for sharing your family's recipes!
I love that you used a crepe recipe. This is how my mom make manicotti.
Good morning Chef J-P, the dishes always look so delicious and today's recipe is no exception. Fresh, nourishing and so good for eating. You know when you eat well, hearty and a nourishing meal, not much, just sufficient, you do not feel hungry later at night for even feel like a nibble or something tasty a little snack. This Cannelloni is tops. It is so nourishing you need nothing else to eat with it, no side dishes, just enjoy all the flavours. Thank you for showing and sharing this recipe. Many blessings.
Pop pop pop merci! Cette recette est incroyable!
rosemary in the ragú is a big no no, my dear chef! 🇮🇹love from italy
That is how his Italian grandma used to make it. Everyone adjusts the recipes based on what's available.
What a legend, thank you Jean Pierre!
I am a simple man... I see a new Jean-Pierre video, I click
🙏🙏🙏❤️👍
I enjoy watching Chef cook different recipes. God bless you and your UA-cam channel.
I gotta make this! Thank you JP!
Finally! Enchiladas de Jean Pierre!
When I am making crepes I put them in a big porcelain bowl and always use a lid with a small ventilation. The crepes are always perfectly warm, not too wet, not too dry, not gummy, just perfect. I usually preheat the bowl and the lid at 65°C = 150F and sometimes I leave them in that preheated oven. The crepes are delicious like that!
Funny enough, I do like white pepper.
You are a credit to your mother. I feel like you two were family. May she live in eternal fond memory of your audience.
Another amazing recipe I’m eager to try out 🍻❤️❤️ many thanks Chef
I’ve been cooking at home for decades, but have never made cannelloni. After watching this presentation, there’s no longer any excuse for not giving it a try. Thanks for the kick in the rear end. 😊
I know exactly what you mean about mornet sauce! Once I learned how to cook it I couldn't believe how good it was, and I'm always licking the spoon when I make it
What a great Chef and a great person You are, God bless You!
Thanks chef. I love your informative, entertaining videos. Very well done indeed sir. Jack's camera work and editing are great as well. Thanks to you both. Looking forward to the next one. 😁
"More butter is always better!"
That is true!
I so love this channel! Jack you are one lucky man lol. I bet you wake up every day and say "Oh darn I have to go to work and eat gourmet again today..." lol rough life my friend rough life lmao. Thank you Chef this is something I never would have thought of. I always used the pasta tubes but this may be better for my mom to eat as sometimes pasta doesn't agree with her. Guess I know what I am doing on the weekend lol. Cheers to the whole team and here is to a delicious 2024!
I learned to make these with my mom as a kid with crepes. They are amazing!
I remember making a very similar recipe many years ago which was a Delia Smith recipe, and it turned out great. Can't wait to try your version, I usually make my Bolognese half beef and half pork, as spicy italian sausages are quite hard to find in the UK. Thank you again CJP ❤
I imagine just normal pork sausage would work, you just need to season it to your liking. I think he uses spicy Italian sausage because it's already seasoned.
Crush up some fennel seed and add some red pepper flakes to make it more like spicy Italian sausage. I do that when I have no sausage at all lol😂 ppl think it's in there, but I know it's not and just don't tell em 😂😂😂
I'll add this to my saved-to-do dishes. It looks delicious.
@Hit_me_up_Sir_ChefJeanPierre I'll just report you instead.
Good job for reporting it! He is gone, however the next shyster is around the corner!!! In the meantime two dessert for you! 😂👍
I never thought of using a crepe stuffed with red sauce with a white cheese sauce. Wonderful recipe. Will try. Thank you Chef!!! You are the best!!!
red sauce ? LOL
Tank you Chef! We made this for this evenings meal and just finished-EASY and TASTY (I added some ground anchovy to my Bolognese
Thank you Jean-Pierre. A recipe that I didn't know at all but that I will try with pleasure, if only in homage to your grandmother.
It's like he was blessing it with the knife at the end. That looks great chef
oh,....well...this looks fun! a French'a-Lada. I'll be making this, tomorrow. Thanks, Chef Jean!!
Fabulous chef, thank you!
Bu tarifi tadını çok merak ediyorum denemek istiyorum 😋👌🏻
This is one I definitely need to make! Years ago someone told me to add a small amount of mustard to cheese sauce to enhance the cheese flavour, and I've done it ever since. Anyone else doe this?
Have done that for yrs!! Sometimes I have to distract ppl so they don't see me add it, otherwise they wouldn't eat it. So yea, none are allergic, so what they don't know won't hurt them lol😂😂😂
Wow it looks amazing! That is Mana from God!
In my home, we keep the tradition of eating crepes, only crepes on Chandeleur (Candlemas). We have to find new ways to prepare them. Great recipe! Thank you Chef.
Cannelloni Bolognese is definitely good if you want something different from a lasagna or manicotti. Thank you for sharing this with everyone 👍🏻
Happy New Years, Chef. Do you think your mom's life is worth making a mini-doc about? Your cooking heritage sounds great. Obvious where you get your work ethic from, and thank God for that.
Thank You! I have so many boxes of Bolognese sauce, I would try this recipe. Have something new.
Amazing instructions, wow wonderful UA-cam channel. Thank You, Chef Jean Pierre. Best Regards.
Time for healthy side lo carb salads with everymeal ...for 2024. Ann, Florida fan
Always looks amazing friends! My wife and I since watching you about a year ago follow a lot of your rules! It’s absolutely improved our cooking. Thank you!!
Looks amazing. Don’t worry Jean I will measure carefully!
Excellent video. I’ve always loved eating crepes and really want to make them. Thank you Chef!😊
Its true, most tomatoe purees today are very liquid, I remember asking you about that a couple years ago, how time flies! You sent me an amazon link and told me that if I cant order that, that I should make 1/2 tomato paste and 1/2 tomatoe puree, works like a charm, using that system all the time now.
It's nice to finally see some butter being used in the video. Thanks for editing in those steps Jack! 😉
I have found with white pepper it's best used in Asian dishes. It's for a minute longer so it has a distinctive funk to it, which goes well with Asian cuisine. Basically the only time I use it. These cannoli look fantastic Chef! I might actually try this one, because traditional cannolis have always seemed a bit daunting to me.
This looks delicious chef. You make me houngry....Thank you
One of my favorite dinners, Chef! The passion for what you do really has me excited to challenge myself. You and these videos get me in the kitchen! ❤
God bless Chef's Mum :)
🙏🙏🙏❤️
Just made this it’s delicious keep on teaching me
Love this dish home food at its best comfort food . ❤
Bologna,Italy. 🇮🇹🇮🇹❤😊😋👍
This is one of my favorite dishes. Yum!!