Remembering The Magic Pan

the magic pans The Magic Pan restaurants were a chain that focused on crepes. The first Magic Pan restaurant was opened in San Francisco’Ghirardelli Square in the 1960s by Hungarian immigrants Lazlo and Paulette Fono. Their crepes were interesting, inventive, and modestly priced.

The Magic Pan chain is credited with popularizing crepes in North America. (At the company’s peak, it had 110 restaurants across the United States and Canada.)

Lazlo Fono is credited with the invention of a crepe-making machine that sped up production of the thin, flat pancakes. These machines were used in all of the chain’s restaurants.

The restaurant chain was sold in the 1970s to Quaker Oats, which sold it in the 1980s to an Oakland, California, company called Bay Bottlers (a Royal Crown/Canada Dry affiliate).

The crepe fad waned.

The last Magic Pan restaurant (in McLean, Virginia) closed in 1995. With that closure came the loss of the proprietary recipes for the chain. (Magic Pan had never produced a recipe book, although Paulette Fono did write a book about their crepes in 1969.)

Several Web sites do have some approximations of some of the Magic Pan recipes and some scaled-down restaurant recipes. These are a few that I have collected:

Magic Pan Basic Crepe Batter

4 eggs
6 teaspoons sugar
½ teaspoon vanilla extract
1½ cups milk
1 cup flour
2 tablespoons melted butter

Beat eggs with sugar and vanilla, and add milk. Add in flour, and stir until mixed. Add melted butter, and stir in. Refrigerate for 30 to 60 minutes. Before cooking, take out and whisk (or use electric mixer) until well blended and smooth.

Heat small amount of oil in skillet, and add enough batter to barely coat bottom of pan with a thin layer. Rotate pan to spread batter. Brown one side, and then flip and brown other side. Stack cooked crepes on plate, and if they seem to be sticking together, insert sheets of wax paper between layers.

 

Magic Pan Ham Palascintas Covered In Creamy Mustard Sauce

½ pound honey-baked ham, ground or finely minced
½ cup sour cream

coating:
3 tablespoons flour
2 eggs
2 tablespoons milk or cream
1 cup dry bread crumbs

topping:

2 tablespoons butter; 2 tablespoons flour
1 cup chicken broth
1 cup cream or half-and-half
¼ cup Dijon mustard
2 teaspoons lemon juice
¼ teaspoon white pepper

Make a dozen crepes, using above recipe. Mix ham and sour cream. Place spoonful of ham mixture into center of each crepe, fold tops and bottoms to hold in filling, and roll up. Beat eggs with milk. Roll crepe in flour, then in egg/milk mixture, and then in bread crumbs.

Heat skillet with ample amounts of cooking oil (one inch or more). Fry each coated crepe until puffy and golden-brown on all sides.
To make sauce, melt butter on medium heat in skillet and add flour. Blend until a smooth roux. Add chicken broth, and cook until sauce begins to thicken. Add cream, and reduce heat to low. Stir constantly until sauce begins to thicken and bubble. Remove from heat, and stir in mustard, lemon juice, and pepper.

Spoon generous helpings of sauce over filled fried crepes.

 

Magic Pan Chicken Divan
12 cooked crepes (see recipe above)

filling:
1½ pounds broccoli, cooked, drained, and mashed
2 cups chopped cooked chicken

topping:
¼ cup butter
¼ cup flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups grated cheddar cheese
2 cups sour cream

In skillet on medium heat, melt butter and add flour to make a smooth roux. Add broth and Worcestershire sauce, and cook until mixture begins to thicken. Reduce heat to low, add 2 cups of cheese, and cook until cheese is melted. Pour this sauce into 2 cups sour cream, adding gradually and stirring constantly. Set aside.

Mix mashed broccoli and cooked chicken together. Place a tablespoon of filling into each crepe. Fold top and bottom of crepe so filling doesn’t leak out, and roll crepe. Place in greased ovenproof pan. Pour sauce over crepes, and add remaining cheese. Put in 350-degree oven for 20 to 30 minutes or until cheese melts.

 

Magic Pan Chicken Crepe Elegante

6 crepes (see recipe above)

filling:
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken stock
2 cups diced cooked chicken
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 egg yolks
½ cup cream or half-and-half
¼ cup grated Parmesan cheese

Preheat oven to 375 degrees. Melt butter in a saucepan on medium heat. Add flour, and mix until a smooth roux. Add chicken stock, and bring to boil. Cook until mixture is reduced by about half and is thickened. Remove from heat, and stir in chicken, salt, pepper, parsley, and chives. Beat egg yolks, cream, and two or three tablespoons of filling in mixing bowl. Stir cream/egg mixture into hot filling. Mix until evenly blended.

Put generous amount of mixture into center of crepes. Roll up, and place in greased ovenproof baking dish. Add remainder of mixture over top, and top with grated cheese. Bake 10 to 15 minutes. Serve at once.

 

 

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