**UPDATE** I have added several additional posts. These include some recipes, as well as links to cookbooks and a crepe machine! Start here to find the recipes
I suppose most, if not all of you dear readers are not old enough to remember the Magic Pan restaurant. While reading the textbook “Service Management” by Fitzsimmons, I was taken back to the restaurant of my youth, and reminded once again of those wafer-thin crepes, and the delightful fillings that so often filled our Sunday afternoons.
The text book, in discussing quality control in delivering a service, mentions the “foolproof machine” that the Magic Pan designed to cook their crepes. (For that same upside down pan, perfect crepe experience, try the VillaWare V5225 Crepe Maker
The “chef” would first place a pan, upside down, on the carousel, allowing it to make a few slow revolutions, and thus get up to temperature. After that, they would remove a pan, wiping the bottom of the pan on a towel that had been embedded with some form of “lubricant” (either butter or vegetable oil). They would then dip the underside of the pan (yes, the outside!) in the batter. Once coated, they would place the pan (again face down) on the carousel, where it would cook the crepe evenly. As a kid, I would love standing there and just watching, watching, watching…
This approach did a few things that guaranteed consistency of delivery:
- The batter on the bottom of the pan meant that they always had the “right” amount of batter for each crepe
- The constant rate of the carousel meant they were always cooked correctly, never over or under cooked.
- By having many slots around the carousel, they were able to “manufacture” a large number of crepes with only one chef.
All pretty doggoned innovative!
So, of course, thinking about the Magic Pan again after so many years set me off on a Google search for the demise of the ‘Pan, and perhaps to find some recipes. Well I found that, and more!
Let’s start with the “and more.” It turns out that the Magic Pan is back! Now the Magic Pan of my memories was a rather nice, upscale, yet casual, dining room with great food. The new Magic Pan is actually a “food court” provider of the same recipes. According to “Cathy2” at LTHForum the Magic Pan has as the culinary roots to heart of the original, but appears to be an all new restaurant. As she writes:
I talked to the manager who advised they had the original chef-trainer from the old Magic Pan fly in from San Franciso to reproduce and train their people for several original Magic Pan dishes: Original Spinach Souffle Crepe; Original Chicken Divan Crepe; Original Crepe Suzette; Original Strawberries and Sour Cream Crepe; Original Chantilly Crepe and Original Cherry Royale Crepe. I remember vaguely the old Magic Pan closed abruptly I believe due to bankruptcy. The manager didn’t remember the circumstances, though he knew all 240+ Magic Pan restaurants closed in one day across the country.
Now, I find that to be quite interesting. All closed–in one day! Wow.
I am somewhat disappointed to learn that they are not using the same innovative cooking machine that I loved watching as a kid. According to Cathy2:
Magic Pan 2005 is no longer a sit down restaurant, it is a fast food crepe stall. There is no large ring of gas with upside down smooth bottom frying pans with dipped crepe batter cooking as it rotates over the circuit. Instead there are three large flat iron plates to cook the crepe batter. The cook selects from buckwheat, cornmeal or wheat flour crepe batter and pours a measured quantity on the pan. Using a t-stick paddle he smoothes and spreads the batter to the outer edges. Once cooked, the crepe is filled and presented to the customer.
I hope to someday learn more about the reasons for the demise of the Magic Pan, and perhaps even how widespread the “ROMP” (return of Magic Pan) may be.  Until then, I will be trying out some of the recipes I found online, and seeking to take a trip down that culinary memory lane.
UPDATE: 30 Dec 2009. In the meantime, I will tell you that I have found a great machine (the VillaWare V5225 Crepe Maker
The original Magic Pan was opened in San Francisco by Leslie and Paulette Fono. Later they expanded to Aspen, Co. where our European friends were managers. The original theme was Austrian, and the hostess and waitresses all wore Austrian Derndal dresses with aprons in various colors. The men wore short jackets in Austrain theme. The original menu was: Crab crapes, spinich crapes, musroom crapes, cheese crapes, and lobster crapes. Desert was strawberry crapes with chocolet sauce. The starter was a Goolia soup and salad. What ruined this restuarant was after the Fonos allowed Quaker Oats to take over the reatuarant. After they expanded they did NOT follow the original theme or menu, and soon went bankrupt. I would love to see this restuarant come back but you would have to stick to the original theme and dress. The decor of the restuarant was important also. Tiled carosel that cooked the crapes, tiled floor, wood antique tables and chairs upholstered in fine fabric. This is what made it so appealing. Hopefuly someone will be able to bring this all back and stick to the theme as it should be done. Thank you, Barbara Offutt
Oh…the memories of the Magic Pan @ Lenox Mall in Atlanta. Absolutely the perfect place for a “ladies for lunch” event or a romantic evening out. I remember that crepe carousel…what a fascinating piece of equipment. And, the whole decor made you feel like you were dining somewhere in France. One other thing…how is it that everyone can remember exactly what they ordered??? My choices were the mandarin orange salad, Potage St. Germain (with a splash of sherry), and Coquille St. Jacques. So….if enough of us post comments, do you think someone will listen and bring Magic Pans back??? Hello???
Hi -I am doing research for a book and am trying to find a location for any of the NYC Magic Pan restaurants. Does anyone remember where some of the Manhattan ones were located?
Thanks,
Lynn
I would like to have the recipe for the wonderful salad dressing that I had with all the crepes back in the day…does anyone have it? It was like a honey mustard but sweet.
The original restaurants did not close in one day. One restaurant, in McLean, Virginia, lingered on for some time after the others closed, but it, too, eventually bit the dust. To me, the carousel that cooked the crepes was what made the restaurant magic. I watched it, mesmerized, until the food was delivered. The food was always delicious. The crepes themselves were always done exactly right, but what made them shine was the fillings, choices of cheese and lobster and crab and chicken and spinach and mushrooms. They also had a wondrous split pea soup for starters, with just a touch of sherry. My favorite crepe dessert was the Chantilly Crepe – a banana marinated in vermouth and brown sugar, sliced, placed in the crepe along with lots of chantilly creme (sweetened whipped cream with vanilla), and toasted sliced almonds. There was more whipped cream on the outside.
@Laura Byrd. My goodness, we have the same taste! Those were my favorite dishes, too! I believe I have figured out a recipe very close to the Potage St. Germain (split pea/potato soup base) they served. I let the soup slow-simmer in a crock pot today and was telling my girls about “The Magic Pan” this evening as we ate dinner. My middle daughter asked if there were still Magic Pan restaurants and I made a point to go online tonight to investigate and found this link. Sad to think it is basically gone. I would love to get some of their recipes!
I have been searching for the Magic Pan’s Tomato Bisque recipe for years and still can’t find it. Nothing has compared. My dinner always started with the Mandarin Orange Salad, then Tomato Bisque with a splash of sherry. Then to their fabulous Chicken Divan and ending with Chantilly Crepe for dessert. I don’t know how I could eat so much! Any ideas on the Tomato Bisque would be appreciated.
For Christmas dinner I was able to serve the original Chicken Elegante Crepes from the Magic Pan recipe thanks to a website I found – http://www.bookemon.com/read-book/46733. This site has it all! I too have great memories of the Magic Pan in Richmond, VA and Washington DC. At least I can enjoy some of the flavors again. Enjoy!
I sell a CD Cookbook that has Magic Pan recipes in it. Doreens Kitchen dot com
If you email me, I can send you links on where to view Table of Contents and a sample view.
I am very late chiming in on this thread. Leslie and Paulette started their chain of very successful restaurants in San Francisco, in Ghiradelli Square, during the late 60s. My parents were in their 30s at the time, and escaped the kids one evening to try a new restaurant. They wound up at Ghiradelli Square, and decided to try Magic Pan. It was a very small restaurant at the time. After my parents placed their order, a large group came in. The Fonos were very embarassed, but they had to ask my parents to change tables to accomodate the larger party. My parents had absolutely no problems doing so, but the Fonos were so thankful that they gave my parents the royal treatmen. As you all know, the food was fantastic, so my parents returned a time or two more. The Fonos always recognized them, and were thrilled that my parents would return after what the Fonos viewed as poor treatment. After a few years we moved away. However, whenever we visited the city again, we always (yes, we kids were finally included – lucky us!) visited the Magic Pan, and later the Paprikish Fono restaurant. My parent would ask to speak to the Fonos, if they were in. They usually were. My parents would remind the Fonos of that time when they were struggling new restauranteers. The Fonos always remembered, and welcomed us fondly, even giving us free samples of their newest cuisine. We would up visiting the Magic Pan in Beverly Hills more times than the one in San Francisco, and once or twice the other one in the greater L.A. area. Not only was the food fantastic, but the memories were always very warm. The Fonos were the friendliest, kindest people we have ever met in any restaurant, and the Magic Pan is sorely missed. Thank you for these recipies.
Kathleen has mentioned the fine restaurant in Ghiradelli Square which had many wonderful dishes, but the most remarkable was the langos, a fried potato bread rubbed with garlic that made a perfect accompanyment for the wonderful soups and stews. Before that restaurant opened and long before the first upscale Magic Pan opened on Sutter Street, the original location was on an side street of upper Union Street. Here, I too found myself spellbound by the palacsintas machine. The space was small and the atmosphere warm with a great sense of comfort. One felt that he was very privileged to be admitted to such a family-like setting, particularly because the entry door was very narrow. I miss it all.
I used to work for the magic pan in Braintree Mass in the south shore plaza in the late seventies / early eighties. I made the crepes on the big wheel with the pans upside down. Very tricky getting the right temp to cook perfectly with one rotation of the wheel. Job was very hot with the open flame constantly on. My favorite dish was the fired monte cristo sandwiches.
To Lynn. There were two Magic Pans in NYC. One on 57th & Lex & one on Avenue of the America’s.
To clarify a previous statement. They did not all close “in one day”. They were originally owned by Quaker Oats & sold to a company called Bay Bottlers in San Francisco. Many of the Magic Pan buildings were owned outright & Bay Bottlers bought the company for the properties, specifically to sell them. They closed over the course of a few years.
I very fondly remember going to the Magic Pan on 57th Street in NY. I believe it was between Lexington and Park Avenues and it was definitely on the north side of the street. It had a greenhouse window and lots of hanging ferns – I think that the term “fern bar” was cointed to refer to the Magin Pan. We used to go from work at lunchtime and have the spinach crepes. There were amazing!
I worked at the Pan in Syracuse, NY (Shoppingtown Mall) from 1978-1982. I was a busboy/waiter/bartender over the years. Great concept, great food, great management. Wonderful memories from those years.
I was a manager for the pan in NYC also both a district manager and regional manager out of Atlanta Ga. We were next door to Hammacker schemer at 149 east 57th. We then opened a location at 1406 ave of Americas at the recently closed Jevkel and Hyde. Jim atkah204@gmail.com
My Grandma Gladys used to work for The Magic Pan in the early 80s on the 16th Street Mall and South Glenn Mall. wanted to know where on the Mall The Magic Pan was located.
“…they had the original chef-trainer from the old Magic Pan fly in from San Franciso to reproduce and train their people”
If he gets tired reproducing, I’d volunteer for the job (depending on what the girls look like, of course).
Hi my name is Ryan Jones, that manager who was taken out of context or badly misspoke. It was ten years ago so anything is possible. Never figured it would make it into this and other blog pages. I was 23 and working my first job out of college, I had just learned about crepes after growing up only having known pancakes. It was most amazing job ever. Christmas morning is how to best describe the feeling I had coming to work each day.
I came to understand that the Magic Pan closed for reasons too long to describe in one comment. The fact I was not old enough to remember and everyone else had such amazingly positive memories always kept me curious and intrigued to listen to the next guest share their story.
Unfortunately, there is not a ROMP occurring as that location closed in 2010. My wife, who I met working at Magic Pan Crepe Stand, and I continued our crepe love affair by starting Gotta B Crepes on our front door step serving to neighbors and now serve at local farmers markets in Chicago, Evanston, & Schaumburg.
Although nothing like Magic Pan, we have found success offering local, seasonal, and homemade crepes made to order directly in front of guests. Very appreciative to have learned from so many conversations with original customers that what made Magic Pan memorable and amazing does not have to die with its physical closing.
If your in Chicago area would love chance to cook for you and hear your Magic Pan story while we create hopefully another memorable crepe experience.
Sincerely,
Ryan
I was hired by the Magic Pan in San Francisco, I want to say 1971 or 1972 and trained at the Larimer Square location, under Managers Roger and Sue Ashton who lived in Evergreen, Colo. We would go to the Rathskeller across the street for drinks after work. 6 months later my next stint was the Aspen location as an assistant mgr.(so much fun). I then accepted the position as the 1st mgr. of the Walnut street location in Philadelphia(not so much fun). I wasn’t a very good mgr., but I have fond memories of my time with the Magic Pan.
The magic pan had the best bloody Mary reciepe ever,does anyone here have it?
My first job was working in the kitchen in the 80s in both locations in Dallas, Texas. I moved to Boston and worked as a waitress in 90-92 as a second job. I really had fun at work and loved the food
I lives in Aspen when the Magic Pan opened and frequented it and layer the restaurant on Larimer Square in Denver. Sorry it went bye the bye. Would love to see resurrected.
I have tried for many years to re-create their recipe for a dessert crêpe that involved vanilla apples with blue cheese. The vanilla flavored was very intense and perfectly offset the blue cheese. Does anyone remember that recipe from the magic pan at Ghiradelli Square in San Francisco? Better yet do you know where I might find this recipe?
I “met” the Magic Pan in Houston, TX when I attended a seminar in about 1978. I was living in San Antonio, where no Pan existed, and used to look for reasons to go back to Houston. I do not recall the precise names of the items I ordered, but I remember the mandarin chicken salad, the (chicken or shrimp?) crepes and the chocolate-sundae crepe for dessert…filled with vanilla ice cream and covered with chocolate syrup. Those items may not be exact, but that’s how I remember them. I moved to the San Fernando Valley in 1980 and never did find another place to compare with those delightful meals. It may have been there, I just never found it. But, oh, I have been missing it for years. I came back to TX in 1990 and looked again, but alas, it had disappeared by then.
Thank you for finding the recipes and the machines…I may not be able to replicate the items, but I’ll have fun trying! (By the way, the machine you recommend is way beyond my SSA budget, but there are several offered for under $40 at that same website)
Let’s see, my fondest memories with my Mother was during the times we went to the Altomonte Springs Mall in Florida. I would endure three hours of clothe shopping with an occasional stop at the toy store to play Donkey Kong, just for the promise and reward of stopping for lunch at the wonderful Magic Pan restaurant. I was a teenager in love with the idea of the cool crepe making gadget. We would each start with the spinach salad with hard boiled eggs and fresh bacon topped with the warm balsamic vinaigrette dressing. Then usually that delicious chicken divan crepe and finally stuff ourselves with that fabulous strawberry cream crepe for dessert. How I wish I could take my daughter as my Mother did me. One thing I do know, my mom is in heaven ,and my even more Wonderful Lord has something awesome waiting for us, and those who love Him and truly trust Him during the Marriage Super of the Lamb. That’s something I can look forward to. Maybe Lamb crepes? I will be just content to be there. Thanks for sharing
your comments.
Fantastic!! Just found this string on The Pan which had a great impact on my life in many ways. Most important met my wife Mary Lou there. We were in college and worked at the Pan in the Westfarms Mall in West Hartford, CT. Mary Lou went to Boston to open Faneuil Hall location in 1976. Made great friends there with both co-workers and customers. It was a cool place to work.
The Pan may have been a bit ahead of its time. Crepes, French sounding food (thanks to Stouffers), fresh salads.
It recently came full circle for me. I was flying home for birth of first grand child and had to change planes at Regan National. Saw the new MP. It put a huge smile on my face.
Bob
6/16
Hi I use to work for magic pan at Eaton center love making crepe
When in High School in Rockford, Il. our French class took a Field Trip to Chicago to eat at Magic Pan. I don’t remember much of that trip. But, when I was married to my former husband we went to Magic Pan and I remember falling madly in love with the food. Especially the Chicken Divan. The Spinach was a favorite as well.
I also remember the decor. It felt so elegant to a 21 year old.
It was also fun for me because my mother was from France and eating french food, I felt a link to my heritage.
I was very young at the time and not very good at cooking yet. I remember trying to make crepes at home – which was a disaster. With time and experience and being a grandmother today, I just made some filled cherry crepes for Christmas Eve to take to my daughter’s house. Making the crepes and having them come out paper thin took me back to the Magic Pan
I decided to see if it was still around. Seeing how it was 40 years later, I doubted it but, still hoped it would still be around in Chicago so, I could introduce my husband of 20+ years to the magic. Sadly it is gone.
I am now going to search for recipes and hope to recreate some for him to enjoy. And, for me to experience those wonderful crepes again.
On a side note: I found a book on crepes on Amazon by the original owners of the Magic Pan.
I was fourteen years old when I started working at the Magic Pan , hosted, bussed, and got into the kitchen at sixteen, become a head chef, Our unit was a training one. Worked there for five years. Some where back in my brain are those recipes. I use to have the book memorize by heart. Learned to cook by strach, best way to learn.
I worked at The Magic Pan in Brea, CA from 1980 – 1985. Some of the best times of my life! I used to make crepes, (hostess) waitress and bartend. Hi to anyone reading this who worked there too! XO
Magic Pan, Lenox Square, Atlanta GA was my favorite place for lunch or dinner. My favorite dish was a dessert crispy bowl with fresh fruit and whipped cream. I miss it so much. My favorite waiter was Ernie (now deceased). This is one restaurant I truly miss. I will have to visit the new restaurant @ Reagan National
I have fond memories of the magic pan located at 9th and Market streets in downtown Philadelphia Pa. I was working at my first job at 5th and Walnut and my friend and I would cash our paycheck and go there for lunch on fridays (and be late getting back!) my favorite was always the chicken divan.
I remember Magic Pan in Lenox mall as being unique and delicious. Why then did they close? Does the public not care about good food? Only gimmicks like “organic” “farm to table” yes they are all gimmicks. Fresh food has been around a long time. Now Lenox mall has the clone food court like all others…stripped of any unique old Lenox personality.
I worked my way though college at the Magic Pan in Hackensack at Riverside Square Mall. It was a high end mall then and we would regularly see famous people I started as a hostess. There would be two of us working–one to seat guests and one to man the crepe wheel which was unbearably hot. We were dressed as French serving wenches and had to make our uniforms as tight as the manager said to. We turned them inside out, put them on and they would pin the sides to where they wanted them. No fatties, but that was allowed then. I was making so much money in tips I almost considered dropping out of school! I quit when a manager from somewhere in the middle east came to work and would be very “handsy” with the staff. I still remember his name because no one had ever been inappropriate with me. A few months after I left they completely changed the menu. No crepes! They started to sell very expensive meat and a typical expensive American menu. The “Magic” was gone, the place was empty and it eventually closed.
Magic Pan was one of our favorite restaurants as a young married couple in the late 70’s. The nearest one was only 40 miles away at the Shoppingtown Mall in Dewitt on the east side of Syracuse, NY. The decor was beautiful, only second to the delicious food! Intrigued by the amazing rotating crepe-making machine, we always began our meal with the spinach salad with mandarin oranges, toasted sliced almonds and vinagrette, followed by their wonderful potage St Germain with a dollop of sour cream. Then came the big decision, which crepe entree? All of them were great and the service was top notch!
What a shock is was one Sunday afternoon, when after driving all the way to Shoppingtown Mall, the door was locked, the lights were off, and no one was there. Through the glass door, we could see all the tables as they had been set one last time by waitstaff in full anticipation of welcoming their hungry customers the following day. But alas, ’twas not to be. The Magic Pan of Syracuse sat frozen in time for quite a long while, then finally, was gone.
I never realized how many locations they had. The only other one we ever saw was the one in Eaton Center in Toronto.
We have recently come across another very good crepe restaurant, Simply Crepes. We have visited their Canandaigua, NY location several times. They also have a cafe in Pittsford, NY and one in Raleigh, NC. Three locations is great, but “Simply” not enough!
I’m plenty old enough to remember, used to frequent the one in South Coast Plaza (Orange County, CA) in the ’70s and ’80s. I vividly remember the chicken divan and strawberry crepes. I will definitely look through the recipes, thank you!
I worked at magic pan at Northlake Mall in Tucker,Ga. I really want to see a video or photo of the crepe carousel. Someone plz post on YouTube. !!
Love it !!! I also worked at the Magic Pan . Truly miss it and the food as well as the show..( making of the crepes ) . Have to say I was thrilled to see how many still remember and miss it , as well!!! Glad to hear they’re coming back !!
I was a saute’ chef at the Magic Pan in West Edmonton Mall Alberta. I utilized the crepe “Wheel” in the evenings to cook all manner of entries from seafood pasta to filet mignon. Nice to see this and reminisce!
I worked early 80s late 70s Birmingham brook wood mall. I cooked and waited. Does any one have close working memory with the machine. I know it’s 8 pans. The batter was best used 24 hours after it was made. Mixed and strained. Put into a full size hotel pan. Was there a speed control on the wheel? Or was it an on off switch. Was there temp control on gas? Does anyone have plans or know if there is one in storage? Close up pics? I remember 2 rings for the pans to sit as they circled.the brass ring was for safety. I can’t remember ever messing with the controls. I remember there was a bit of a secret to make sure the crepe came off the pan. You need the oiled towel. And a spatula for sticky removal. The spinach soufflé was stoffers. The postage was 2 cans of green peas, cream of chicken, cream and water, served with sour cream brandy. The orange salad is the tarragon vinegar. The monte cristo was a Texas toast 3 slice club with ham cheese and dipped in crepe batter and fried. Thanks for any memories or help.
I am a restaurateur that worked at the Magic Pan as a manager in Falls church Virginia 1985 can not recall the name of the mall. We are looking to find the old wheel of crepe LOL to rejuvenate. Any help???
I worked very briefly as a “crepe assembler” at the Aspen Magic pan towards the end of the ski season in 1971, with the promise from Roger Ashton, the manager, that I would be promoted to waiter at the soon to be opened Denver Larimer Square location which Roger was going to manage when it opened. Had a wonderful time as a waiter in Denver that spring and early summer, living in my Capitol Hill apartment, spending my days in the foothills or hanging out and playing frisbee in the beautiful Cheesman Park just two blocks from where I lived. and working dinners, with my shoulder length hair tied back in pony tail, and wearing the waiters’ costume of white shirt with black necktie, and bright red butcher block apron. One evening I worked my shift tripping on LSD, which was incredibly fun, and probably worked most of the other shifts while smoking marijuana. Ate lots of food and wine, and made what seemed like a fortune in tips… probably enhanced by the fact that besides comping myself the wine, I would also often surprise my customers, particularly my fellow hippies, with a carafe on the house!
Just came across this reminiscing on days past this brisk morning over tea and a texican crepe. I worked the Chicago Walton Street location, starting 1971 at the transition and expansion epoch. Ms. Z was handing the keys to the Quakers who cloned the startups towards NYC and beyond from the SF, Aspen, Walton stores. Great memories and culinary experience for a westside Irish upstart who lied about age to get through the door. Did A couple of multiyear stints through –76 when in Chicago. Managers included Ms. Z (hired me), Don (went to NYC), Bernie (vet, went on to suburban store), Herman Judkins ( bar to mgr). Willy (wside), Bob (sside actor crazy) barkeeps. Waitstaff: Peter Kapur (New Delhi), Tony Tkalek/Croatia, Olga/Hungary, Sara and sister (Lotty?) sside, many names I forget: Marcel Marceaux protoge, Maureenor whoever (Austin district) married one of two brothers fromZacatecas, Jane, actresses that went on to TV/movies, Jasmine (crepe maker) and other Pakistanis, Sham Sunder / Madras, and other Punjobi/Ghujarati, Bridget/France, Tom /Goldcoaster, a young man politico from Indiana/big family whose father knew Razors Edge protagonist,. The sum total of ethnicity, race, origins, languages, culture, etc. was formatively invaluable. If y’all know of any whereabouts please contact. Dan O’Shea, osheadp@sbclobal.net. Thanks
I was a waiter at the Magic Pan in West Edmonton Mall in Edmonton, Alberta, Canada from 1984 to 1986. Loved working there. We were always busy, food was great!
We wore:
red and blue “dirndles”.
White blouse w sleeves and collar that buttoned under your bust
White flowered apron
Black tights
Black shoes
I don’t feel we were being sexy, just cute.
I worked at The Magic Pan in the Glendale Galleria in the late 1970’s, it was so much fun! We had the red, blue or green dirndle with a white blouse, an apron, black stockings and black shoes. I was the person who made the crepes and had an entire act put together spinning and tossing the pans. Loved working there, had a great manager, Danny Ching. We had a great group of waiters, waitresses and bartenders. Those were the days!
I was a server at the Paramus Park, NJ MAGIC PAN in 1973. My favorite crepes were Beef Bourgogne, Ratatouille Crepes and Crepe Chantilly.