CREPES ST. JACQUES
Sour cream or dry sherry (optional) Preparation. In Dutch oven combine ham bone, water, chicken stock and peas. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, 30 minutes. Add leeks, carrots, celery, sugar, marjoram and pepper. Continue to simmer gently, stirring occasionally, for 30 to 40 minutes or until peas.
Got this from a restaurant called The Magic Pan which no longer exists
Instructions. Place ham bone in large pot. Add water, chicken stock and peas and bring to boil over medium heat. Reduce heat and simmer, stirring occasionally for 30 minutes. Sauté the onions, carrots and celery just until limp. Add them to the soup pot along with all the seasonings and continue to simmer until peas are very soft and mixture.
My Magic Pan YouTube
Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2 tablespoons of batter, depending on the size of the pan. Tip the pan to coat it with a thin layer of batter.
5 in 1 Magic Pan YouTube
The Magic Pan logo, ca 1970s Guest Receipt from 1975. The Magic Pan is a small American chain of fast-food and take-away creperies using the recipes of a now-closed chain of full-service restaurants that specialized in crêpes,. The restaurant designed an automated system to make crepes at a crepe station, consisting of a motorized conveyor.
Here is a luncheon menu from The Magic Pan Restaurant. u/VanishedChicago
This recipe serves . Ingredients. 1 1lb ham bones ; 4 1/2 cups water Water, municipal; 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial; 2 cups spilit peas, rinsed ; 2/3 cup leek or green onions, chopped ; 1/3 cup carrot, finely chopped Carrots, raw; 1/3 cup celery, finely chopped Celery, raw
Recipes from the Magic Pan Restaurant!!! Recipes, Restaurant, Pan
bring to a simmer over medium heat. Mix cornstarch with ¼. cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly. thickened. Stir in cherries, brandy, and almond extract; remove. from heat and set aside. Spread about 2 tsp filling on half of each crepe.
Split Pea and Ham Soup Recipe, Magic Pan Restaurant, Homemade Soup
A restaurant called The Magic Pan Crêpery, opened in 1965 and almost everything on the menu involved crêpes. I ate there often in the 70's and my favorite crêpes were their chicken crêpes with a white sauce and ratatouille crepes sprinkled with fresh Parmesan cheese.. This recipe makes 30 crêpes, filling for the 30 crêpes and then.
Pin by Doreens Kitchen on MAGIC PAN RECIPES Crepe recipes, Restaurant
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.
magic pan restaurant back in the day Pinterest
Oh my gosh, I remember going to this restaurant in the 1980s as a young teen. The crepes were just the height of sophistication (lol). 6. CanadianPrideOCanada. • 3 yr. ago. My mom would make a salad from magic pan that had orange slices and almonds. 2. r/Old_Recipes.
The Magic Pan Vintage Plaza Frontenac Magic Pan Crepes Pinterest
To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook, stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring over low heat for 1 to 2 minutes or until mixture thickens. Remove from heat.
ThrowbackThursday ——Recipe from The Magic Pan Crumpets & Dickens
Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, beating until smooth; batter will have the consistency of thick cream. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan to coat it with a thin layer.
SQ Professional Cookware Nea range Grill Magic Pan
The Magic Pan was a restaurant chain started by a Hungarian Couple , the Fono's in San Francisco in the 1970's. The original concept had been an Austrian style crepe restaurant mostly with recipes from Mrs Fono's family background. There were Ham crepes and Spinach crepes and chocolate and Strawberry crepes for dessert.
The Magic Pan Chicken Crepes These were the best. Chicken crepes
Line a sheet pan with parchment and spray with cooking spray. Fill each crêpe with 3 to 4 tablespoons of the scallop mixture. Fold the crêpe and lay it seam side down on the parchment, then sprinkle with the cheese. Place in a preheated 350F oven until the cheese melts, about 10 or 12 minutes. Serve while hot.
5 in 1 Magic Pan 02613 Supersavings
The St. Louis Magic Pan was an instant success. In the February 5, 1975 St. Louis Post-Dispatch food critic Joe Pollack gave the creperie a rave review.. A recent, and sparkling bright, addition to the St. Louis luncheon, dining and late-evening scene, The Magic Pan is located in the new Plaza Frontenac shopping center at Lindbergh Boulevard and Clayton Road.
Magic Pan 21 Photos & 31 Reviews Creperies 2401 S Smith Blvd
1 (1 pound) ham bone. 4 1/2 cups water. 4 ½ cups water. 1 (13 ounce) can chicken broth. 1 (13 ounce) can chicken broth. 2 cups split peas. 2 cups split peas. 2/3 cup finely chopped leeks or green onions. ⅔ cup finely chopped leeks or green onions.
Magic Pan Restaurant Menu. Crepe recipes, Chicken crepes, Pan chicken
Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe.
