Does anyone have "Magic Pan" recipes?

[Ludmillia]

I've been trying for years to recreate my beloved crepe recipes from
Magic Pan. Magic Pan was a haven for Real Women who went for
camaraderie and a hearty meal. Most men hated it. There were no huge
servings of fried or roasted meat.

I do fine with the dessert crepe with the cherries and almond-cream
cheese filling, but my Crepe St. Jacques has evolved into a ridiculous
mess.

Does anyone have the St Jacques recipe, with the Gruyere cheese? It
had a very delicate sauce. A local creperie has a wannabe crepe, but
it is so thick with bechamel sauce and they add a gargantuous blagh of
swiss cheese. I can't eat them anymore.

That's right...I said "gargantuous blagh". No other words suffice.
Sorry if this offends the more literate among ya.

[Felines&Fuzzbutts]

Post by Ludmillia
Does anyone have the St Jacques recipe, with the Gruyere cheese? It
had a very delicate sauce.

I'd LOVE to have a recipe for the Alpine...it was a crepe stuffed with
several cheeses, then fried. MAN, I loved those things!

~Eri in TX

[Felines&Fuzzbutts]

Post by Ludmillia
Does anyone have the St Jacques recipe, with the Gruyere cheese?

I found both our recipes, I think. The sauce for this doesn't sound
too bad...could you sub Gruyere for the Swiss?

~Eri in TX

Coquilles St. Jacques Crepes

Makes 4-5 servings.

This was one of the most ordered dishes in my restaurant, The Crepe
Chalet.
We made it with sea scallops (the big ones) but it can also be made
with the
smaller bay scallops (which is probably more traditional). And while
this
recipe calls for crepes, the coquilles can also be served in individual
scallop dishes as an appetizer or entree dish, in which case, you'd set
the
dishes in the oven and bake them until the cheeses melt (I'd also
topped
them with a little Parmesan cheese as well).


1/3 cup dry white wine
2 tablespoons green onion, chopped
1 cup white mushrooms, sliced
1/2 sea scallops, cut into 1/4� to 1/2� pieces
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1-1/2 cups light cream (or evaporated milk)
2 tablespoons parsley, chopped
8-10 cooked crepes (see recipe below)
1/2 cup grated Swiss cheese

Entree Crepes:

Makes 12-14 six-inch crepes.

4 eggs
1 cup flour
1/2 cup milk
1/2 teaspoon salt
1/2 cup chicken stock
1 tablespoon melted butter or margarine


Makes the crepes by combining all the ingredients except the flour in a
bowl
and beating together. Gradually add the flour and whisk or beat until a
smooth batter is achieved. Drop the batter in a small fry pan or crepe
pan
that has been preheated. Swirl the batter quickly as you pour it into
the
pan, so it coats the pan with a very thin layer of batter. The crepe
will
let go of the pan around the edges when it it time to flip it -- don't
overcook, or they'll burn. Heat the flip side only about 20 seconds.
Place
on a plate between layers of wax paper until needed.

Combine the white wine, green onion, mushrooms and scallops in a
non-stick
saucepan and simmer for 5 minutes.

While doing this, melt the butter in a large skillet, and stir in the
flour
and salt to make a roux (a caramel-colored mixture). Pour in the cream
and
cook until a creamy thick sauce is achieved -- stir this constantly
while
doing. Add the parsley, and then the scallop mixture.

Fill each crepe with 3-4 tablespoons of the scallop mixture (or
whatever
amount will cover the center third of each crepe). Fold the other two
thirds
of the crepe over the center, and sprinkle with the cheese. Place in a
preheated 350 degree oven for about 10 minutes, or until the cheese
melts.

[Felines&Fuzzbutts]

Post by Ludmillia
Does anyone have the St Jacques recipe, with the Gruyere cheese?

HERE WE GO!

* Exported from MasterCook *

Coquilles St. Jacques

Recipe By :truleelee
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. sea scallops -- washed and drained
1/4 C. butter
1/4 C. finely chopped onion
1/4 lb. mushrooms -- sliced
1/4 C. flour
1 Dash pepper
1 C. heavy cream (can use light cream)
1 C. grated Gruyere cheese
2 T. dry white wine
1/2 C. reserved court bouillon
1 T. chopped parsley

In 1/4 cup hot butter in medium saucepan, sauté chopped onion and
sliced mushrooms, stirring until tender.

Remove from heat: stir in flour and pepper to blend well. Gradually
stir in cream. Return to heat and bring to boil, stirring constantly.
Reduce heat, stir frequently, until quite thick, about 4 to 5 minutes.

Add Gruyere cheese and stir until melted. Remove from heat. Stir in
white wine, 1/2 cup court bouillon and parsley. Add scallops and mix
well.

Divide into 6 crepes.

6 Appetizers/2-4 dinner servings.

[Ludmillia]

Thanks. Bless all of your crepe-eatin' hearts! (Or coquille St
Jacques eatin' hearts, but that sounds kind of rude).

I was laying on the bechamel, then trying to cover for my sins by
adding more wine or cream until the mess broke and looked nasty. Worse
than a bad date.

[unknown]

Post by Ludmillia
Thanks. Bless all of your crepe-eatin' hearts! (Or coquille St
Jacques eatin' hearts, but that sounds kind of rude).
I was laying on the bechamel, then trying to cover for my sins by
adding more wine or cream until the mess broke and looked nasty. Worse
than a bad date.

I was in love with the mushroom crepes at Magic Pan.
<sniffle>

[projectile vomit chick]

Post by Ludmillia
I've been trying for years to recreate my beloved crepe recipes from
Magic Pan. Magic Pan was a haven for Real Women who went for
camaraderie and a hearty meal. Most men hated it. There were no huge
servings of fried or roasted meat.
I do fine with the dessert crepe with the cherries and almond-cream
cheese filling, but my Crepe St. Jacques has evolved into a ridiculous
mess.
Does anyone have the St Jacques recipe, with the Gruyere cheese? It
had a very delicate sauce. A local creperie has a wannabe crepe, but
it is so thick with bechamel sauce and they add a gargantuous blagh of
swiss cheese. I can't eat them anymore.
That's right...I said "gargantuous blagh". No other words suffice.
Sorry if this offends the more literate among ya.

Make sure you get real Cubans, not Dominicans, to roll the crepes.
Mandelbaum, Mandelbaum!

[Ludmillia]

Post by projectile vomit chick
Make sure you get real Cubans, not Dominicans, to roll the crepes.
Mandelbaum, Mandelbaum!

Oh, man, the pain, the pain! Ka blooey!