Comments on: The “magic” of the Magic Pan restaurant

By: Monica

Monica — Wed, 28 Mar 2012 20:12:37 +0000

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!

By: Judy

Judy — Mon, 19 Mar 2012 10:42:09 +0000

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.

By: Rich

Rich — Mon, 05 Mar 2012 15:00:26 +0000

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.

By: Ray

Ray — Tue, 07 Feb 2012 04:40:28 +0000

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.

By: Kathleen

Kathleen — Fri, 20 Jan 2012 06:30:37 +0000

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.

By: DoreensKitchen

DoreensKitchen — Fri, 13 Jan 2012 18:38:37 +0000

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.

By: Kristi Lozano

Kristi Lozano — Sun, 25 Dec 2011 18:29:54 +0000

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!

By: Kim

Kim — Mon, 19 Dec 2011 16:51:16 +0000

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.

By: K. Soldo

K. Soldo — Wed, 30 Nov 2011 02:01:40 +0000

@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!

By: Potomac Bob

Potomac Bob — Sun, 06 Nov 2011 19:37:57 +0000

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.

By: jan hoss

jan hoss — Wed, 02 Nov 2011 20:01:01 +0000

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.

By: Lynn

Lynn — Sat, 29 Oct 2011 23:27:04 +0000

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

By: laura byrd

laura byrd — Tue, 11 Oct 2011 20:28:29 +0000

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???

By: Barbara Offutt

Barbara Offutt — Thu, 08 Sep 2011 23:46:39 +0000

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

By: Kathy

Kathy — Fri, 02 Sep 2011 03:04:24 +0000

I just returned from a business trip in MN where we visited the Mall of America. We were on our way out of the mall as it was closing when I spotted the Magic Pan crepe stand. I couldn’t believe my eyes. I almost cried when I saw that they were closed for the night and I knew we wouldn’t be going back to MOM during our trip. I have fond memories of going to the Magic Pan in Newport Beach with my 9th grade French Class. We all got to eat those delicious crepes and we had to order everything in french. What a wonderful restaurant, such delicious Chicken Divan crepes. I was so sad when they closed all the restaurants, but I am so happy now to know that I can always go back to Mall of America one day. I hope they don’t close again before I make it back there!

By: Tamia

Tamia — Thu, 18 Aug 2011 02:06:26 +0000

As a little girl in Atlanta, Ga my family visited MP at least once a week. I loved the crepes and the most delicious spinach salad. I wish that they would introduce the MP again. I would be a frequent customer!!!!

By: Chuck Carlson

Chuck Carlson — Sat, 30 Jul 2011 19:06:53 +0000

I was a manager in Detroit Market [ RenCen/Fairlane] as well as Seville Square in KCMO and Plaza Frontenac [ St Louis ] I have many original print outs of the recipes

By: Su Wetzel

Su Wetzel — Sat, 25 Jun 2011 19:11:04 +0000

There’s a new Facebook group called People Who Used to Work for the Magic Pan Creperies. Lots of stories and answers there. Request to Join!

~Su (Newbury Street, Faneuil Hall, Orland Park, Fox Valley, Columbia, Gaithersburg, Bethesda, Tysons Corner)

By: magic pan restaurant

magic pan restaurant — Sun, 05 Jun 2011 22:57:38 +0000

[...] of the Magic Pan restaurant – The Professor's Notes Jan 21, 2008 … The manager didn't remember the circumstances, though he knew all 240+ Magic Pan restaurants closed … [...]

By: Kelly

Kelly — Tue, 24 May 2011 06:39:29 +0000

To Sue Ashton…..oh, my, too funny!
I remember you and Roger well – you may not
remember me. I transferred from Scottsdale
to Larimer with Jon Tuder (well, soon thereafter)
Art, Sam , Jon and Kris were the managers then,
I think (can’t believe I even recall all the names!)
I worked back of the house with quite a crew
(1980-81) when Roger was “home” upstairs in his office
he loved coming down and quizzing us in the kitchen
on temps and measurements and specials and prep….
thank goodness I was always right!
Larimer Square was a great place to work, but I left
when Jon got transferred (I went to the Toledo MP) ’cause
Art never would let me out of the kitchen and to the
floor, where I was already trained, too. Oh well.
Anyway, it was great to see a familiar name here and hope
you and Roger are doing well (still in Evergreen?)
Kudos to this webmaster who is keeping the “magic”
in The Magic Pan alive!!!!

By: Andy

Andy — Sun, 17 Apr 2011 19:15:32 +0000

There’s a number of Facebook groups with MP info, plus TheMagicPanProject.com. My favorite is People Who Used to Work For Magic Pan Creperies http://www.facebook.com/group.php?gid=36398329665&v=wall There’s also a picture of the crepe wheel. (I always cooked with 9 pans too.)

By: Nina

Nina — Tue, 12 Apr 2011 02:19:33 +0000

The wheel goes round and round, I could cook with all nine pans.

By: Nina

Nina — Tue, 12 Apr 2011 02:15:30 +0000

Nina,Roestta,and Denise are looking for Magic Pan co workers, from the Walnut, and Market Streets Magic Pan. (1970′s-1980′s)
We miss you all, what fun we had!!!!

By: DAVID HARDIE

DAVID HARDIE — Sun, 03 Apr 2011 21:24:33 +0000

No one mentioned the Magic Pan on Newbury St. in Boston. I only had to walk 2 blocks from my apartment so was there all the time. Dining on the sidewalk cafe was one of the hightlights of summer in Boston. Many fond memories of thirty-some years ago

By: sue ashton

sue ashton — Wed, 23 Mar 2011 21:46:06 +0000

Roger Ashton and I were with the Opening Team in April of 1971 at 1475 Larimer St. Denver for the original owners Paulette & Leslie Fono. For the next 15 years we were part of the Magic Pan Family across the nation. Wonderful memories, lifelong friends and great pride for Larimer and the many other restaurants we helped open in the years to follow in Texas, Oklahoma, & Colorado. It was a truly unique time of our lives. At one time 9 members of the Ashton family were on the payroll, talk about nepotism!
Magic Pan will always hold a special place in our hearts, and we often think of the many good friends who came together from coast to coast to create great food, beautiful ambiance and rewarding success.
Sue Ashton
Golden, Colorado

By: Kelly

Kelly — Mon, 21 Mar 2011 23:18:20 +0000

Wow…what a trip down memory lane!! I started at the MP in Scottsdale, AZ, transferred to Larimer Square in Denver and ended up at the MP in Toledo, OH – helped open the Ren Cen location in Detroit. I started as salad prep and after nine years of working virtually every position was a manager when they closed all those restaurants – pretty much with-in a two week span. (Our MP got the word on a Saturday that our doors would be locked for good on Tuesday – NOT the most fun staff meeting on Monday! Our “info” on
the closings were that a rich Texan had bought the entire chain (106 restaurants in the US and Canada for $56 million)for his son – turned out to be a giant tax write-off – it supposedly also had something to do with mall leases; those were the days when malls were springing up like mushrooms all over the country, and MP was in on those…..but the leases were 10 – 15 years.
Anyway, that all being said – those were some of the best days of my life – met some of my (to this day) best friends; we were and are family!!!!

By: Sue Frunk

Sue Frunk — Sun, 30 Jan 2011 19:24:47 +0000

Worked at the MP in Fox Valley. I’ve told my family stories about working there and how wonderful the food the food was. I try to recreate recipes for my family. Glad to find versions of some recipes on the internet even though they are not quite the same. Have been to Magic Pan Crepe Stand at the Mall of America in Minnesota and it is a big disappointment. Don’t bother going there. Hello to all who worked with me.

By: R.J. JOHNSON

R.J. JOHNSON — Sat, 01 Jan 2011 21:14:51 +0000

PLEASEEEEEE SEND ANY MAJIC PAN RECIPES AVAILABLE…
MY ALL-TIME FAVORITE RESTAURANT!
THX!
RJ IN TEXAS

By: jack(jackson) york

jack(jackson) york — Thu, 16 Dec 2010 04:28:16 +0000

i opened up the magic pan in dallas!as an HCA.
grea memories!
bob buterfield was th gm.

By: maria

maria — Sat, 04 Dec 2010 03:55:32 +0000

My husband and I were regulars at the MP in Torrance, CA. We also visited the San Francisco and Beverly Hills restaurants. My heart broke when they closed. No other restaurant has been able to replace MP. Sure wish they would come back, with the same menu. Heavens, the ham, mushroom, chicken divan, cheese crepes and the dinner salad with mandarin oranges, almonds and that special dressing. Oh, desset crepes were to die for. I have my MP crepe pan and batter dish, but just can’t make them like they did.

By: Serap Baser

Serap Baser — Sat, 20 Nov 2010 07:44:22 +0000

I used to be the crepe cooker at the Magic Pan Les Terrasses in Montreal. I burned my face my first day on the job because I was told I would know if the pan was hot enough by holding it close to my cheek. I had been lifting the pans all day as they turned round and round on the wheel. My arm was so tired it spasmed and the pan went tsss on my skin. The scar went away after a few weeks of vitamin E from the girl who took care of the plants.

I was a very small girl and the pans were heavy. I sucked at making crepes until I changed the recipe and I went from the worst crepe cooker ever to the best. I used to spin the pans in my hands like tennis rackets…

I eventually became a waitress and kept my tip-tray as a souvenir when I left.

By: churchill downs

churchill downs — Sun, 07 Nov 2010 20:22:00 +0000

I was a long-time customer of the Magic Pan at South Coast Plaza in Costa Mesa. It was a huge disappointment when it closed.
Where are the crepe fast food stalls located?
Thank you, and please do keep us informed.

By: nile hight

nile hight — Thu, 07 Oct 2010 20:54:39 +0000

Please, please does anyone have any pictures of the crepe machine???????

By: Dave Iremonger

Dave Iremonger — Sat, 24 Jul 2010 23:48:36 +0000

Hi Katherine W. – Walnut Street Magic Pan had an awesome group of coworkers in the late 70′s and you certainly were “Miss Magic Pan”. Sorry I missed you in Palo Alto – Paul F. is a chiropractor near Orlando, but I’ve lost track of everyone else.

By: Phil

Phil — Mon, 12 Jul 2010 18:46:59 +0000

I worked at the Magic Pan in Boston’s Quincy Market for 7 years! I have such fond memories of the food , the employees & wad the best time of my life! I was sad when I heard that not long after I moved on that the chain had closed! Never heard all the details!! There was a chocolate mousse PIE that I’d love to get the recipe for if anyone has it !! And also … Anyone who worked at the Boston Magic PAN from 1982- 1989 I’d love to hear from you !! Those days were the best

By: marcia

marcia — Thu, 13 May 2010 03:09:57 +0000

I loved Magic Pan. Went at least once a week to the one off Rush Street in Chicago, or in Old Orchard. Miss it to this day. The mall cart version in Northbrook awful. What could have gone wrong? We need to bring them back! Weren’t they owned by Stouffer’s?

By: Mariah

Mariah — Mon, 10 May 2010 21:18:01 +0000

This is amazing so many people who fondly remember the Magic Pan. I experienced the Magic Pan in Denver and was in awe of the crepe machine and the perfection of the food it Later I worked for the Holiday Inn’s in Anchorage, AK and Reno, NV. While in Reno I found a building a former “Big Yellow House” restaurant empty and waiting to be recreated. I thought back on the Magic Pan and wanted to fill the building with the same ambiance and great food it would have been perfect. But I was not destine to stay in Reno or create a restaurant at that time. Maybe it’s time to find a place for a Magic Pan in Seattle, WA. Anyone know where I can find a crepe carousel from the old Magic Pan?

By: Grace

Grace — Tue, 30 Mar 2010 23:19:57 +0000

We loved MP! Growing up in the mid to late 70′s, it was almost a family saturday night ritual to visit the MP. I still sit aroung the dinner table with my brothers and parents day dreaming about some of their dishes and wondering how a restaurant that seemed so packed all the time could have just dissappeared off the face of the earth. I am glad they are back…but not quite the same. Although my all time favs were the chicken divan and spinach souffle crepes…we also loved their chicken gumbo soup and some of their salads were fab too! And yes, who did not love watching the crepe carousel go round and round producing a perfect crepe everytime! Would really love to find out why they closed! I hail from Toronto, and the we would frequent was the one in the Eaton Centre! So it was popular north of the border too! Thanks Steve for walk down memory lane!

By: Frank

Frank — Fri, 26 Feb 2010 00:29:01 +0000

A good site for up to date and alumni information is :

http://www.themagicpanproject.com

AMAZING HOW MANY PEOPLE REMEMBER THE PAN SO FONDLY

By: Martha

Martha — Tue, 23 Feb 2010 17:14:31 +0000

My dad took me to the MP in Tysons Corner in McLean Va when I was a young girl. That was a looong time ago. I still remember our date, and my strawberry and cream filled crepe…yummy! I’ll never forget it. I felt so grown up going to a “fancy restaurant” with my dad. Thanks MP.

By: Sharon

Sharon — Thu, 11 Feb 2010 03:21:59 +0000

I worked at the Magic Pan in Dallas, Texas in late 70′s. Yes, I was one of the girls with long braids, the uniform, etc. flipping those pans as they went around in a circle. I loved the food and so did SO many others! I wish there were some here in Fl.

By: jan

jan — Fri, 05 Feb 2010 02:49:25 +0000

The 1st MP I worked- as a hostess in the Galleria Mall in houston- back in the late ’70, I also waitress ed and progressed to line chef. Fro there I transferred to Richmond VA MP as line chef- and finally to Syracuse NY- shoppingtown… would love to hear from other folks who i might have worked/partied with- “back in the day”.
Jan- janileeshuper@yahoo.com

By: Bob

Bob — Sun, 17 Jan 2010 23:41:15 +0000

Worked at MP in Ann Arbor Michigan while I was in high school. I still make a number of the recipes for my family to this day. It was great memories and its nice to hear that many people had good memories of the MP.

By: Bob King Newport Beach, CA

Bob King Newport Beach, CA — Tue, 22 Dec 2009 02:44:30 +0000

Hey ….frequented two MPs often – Beverly Hills and South Coast Plaza.

Have four daughters and will never forget my number two daughter becoming a “woman” at the MP in South Coast Plaza. Embarrassing for her and a memory the entire family will never forget!

We had to leave the restaurant in order to take care of the poor baby (she was 13)….pissed me off, I was right in the middle of my strawberry/cream cheese crepe!! Just kidding …. I wasn’t upset, but I did ask #2 if she couldn’t have waited another fifteen minutes or so.

Life goes on …..jeez!! That was 27 years ago!

Great stuff …. never, ever had a bad meal nor did I ever have to speak with the manager about service or quality of food at either location.

Wish they were still around …. in the evening, the BH store would dim the lights and pipe in great, romantic music. Awwwwww!
Ain’t that wonderful?

majskyking@gmail.com

By: Christopher

Christopher — Sat, 19 Dec 2009 00:15:25 +0000

Every Sunday was spent at the Magic Pan for brunch in Kansas City after Mass. My Mom and Dad insisted on it. My brother and I were in High School at the time and it was the early 80′s.
The restauraunt was located in Seville Square at the Country Club Plaza. Because it was such a consistent weekly event, I look back on it fondly. The food, service, and atmosphere were much better than what you receive in restaurants today that market themselves as a higher caliber eating establishment. I live in Denver now and I had dinner last night at Crepes n Crepes with a group of friends. (Also good) It instantly made me think of that time in my life.

By: Mark

Mark — Sat, 12 Dec 2009 04:34:14 +0000

K thanks for that pdf. Like many others I have fond memories of Magic Pan at Tyson’s Corner, VA. Ive been making Orange/Almond salads with Newman dressing. Now I can try for the keepsake. Alas, nobody has mentioned the Mocha crepe. I always had to scrape the plate. Cheers!

By: Crepe Recipes and Supplies

Crepe Recipes and Supplies — Fri, 11 Dec 2009 16:44:04 +0000

[...] most popular post here on my blog has been the one where I wrote about the Magic Pan restaurant and the way they made their crepes. I decided to help out a bit here, then, and share some [...]

By: Cheral

Cheral — Fri, 11 Dec 2009 01:34:47 +0000

Was thinking about some of the folks I used to work with at Magic Pan. I trained at the Torrance Del Amo Mall before being sent to the Fort Worth location. Not quite as busy as the Dallas one. Then MP brought me back to california where I worked in San Jose and then San Mateo. Left there to work for a restaurant/rock and roll club. Great management and quality control training in a restaurant environment. Interesting co-workers and always excellent food. You can contact me at cheral@dragonlust.com

By: Larry Kapustka

Larry Kapustka — Mon, 07 Dec 2009 07:04:33 +0000

All of the recipes I’ve read in this article ring a bell as I think I tried them all !!!!!!…and they were absolutely DELICIOUS !! I went to the Oakbrook, Il. location many times but much more to the Old Orchard shopping center location. I can remember feeling so comfortable in the atmosphere of those restaurants. Besides all the enjoyment I got from the Magic Pans’ menu and surroundings , it also meant Christmas to me. My mother (God rest her soul) and I had made it a yearly tradition after Christmas shopping at Old Orchard to have dinner there every year for many years…..Have a great meal……a nice glass of wine…….good times!!!! If I had the resources I would absolutely bring it back!

By: Casey

Casey — Sat, 05 Dec 2009 23:05:10 +0000

I remember going to the Magic Pan in South Coast Plaza when I was very young.
I googled the magic pan this morning after watching Jay Leno and seeing Kelsey Grammer say that he worked at one before becoming an actor!
Also, I took french classes in high school and my french teacher had one of those ‘magic pans’ ! i’ve been looking for one for a while now with no luck.

By: Corey

Corey — Mon, 30 Nov 2009 00:28:27 +0000

Roger,
I’m not sure when you were at the Magic Pan in Lenox Square, but my dad, Bill Vosburgh, was a manager there. Do you know him? I have been researching The Magic Pan trying to get together a recipe book or something similar to give him for Christmas.
Thanks,
Corey sweething1155@aol.com

By: K

Wed, 25 Nov 2009 02:18:37 +0000

Go to this address for several Magic Pan recipes from the Magic Pan Project:
http://www.jingles.org/MPRecipes_v101.pdf

Also, this site mentions a Crepe recipe book which I have and was already going to highly recommend here. It has several recipes that are very similar to several Magic Pan recipes: Crepe Cookery by Mable Hoffman (HP Books). It’s available (used) very cheap through Amazon.com Fantastic recipes. I bought it years ago because I loved Magic Pan restaurant (in La Jolla CA) so much! I found this website because I just started teaching my 9-year old daughter how to make crepes using this book and that made me wonder if the Magic Pan recipes were available anywhere. Of course I ate all the great favorites already mentioned (Potage St. Germain, Spinach Souffle, St. Jacques, Ratatouille, etc.) but I was looking specifically for the orange almond salad recipe. It’s at the site I just mentioned and the crepe recipes just mentioned are all in Mable’s book. Enjoy!

By: Judy Henderson Reed

Judy Henderson Reed — Wed, 18 Nov 2009 19:31:42 +0000

OMG What Memories. I started with MP in Chicago, moved to Santa Anita, went into management, went to Omaha then to Dallas, Fort Worth and finally in San Antonio. The management and staff was more like a cult. I loved them all. Training was tough for sure, but wouldn’t take anything for all the lessons learned. Still miss the food. Can’t begin to think of all the crepes I made in the many years with The Pan.
Love You All for All the Great Memories
Judy of the Fort

By: Lori Alperin

Lori Alperin — Sun, 15 Nov 2009 00:57:37 +0000

I am another major fan of MP. A caterer in Maryland told me they are coming back. Does anyone know if this is true? I wonder if she was just referiig to the food court stands. One crepe food court stand opened up in Montgomery Mall in Montgomery County, Maryland. It is horrendous. The crepe is like a thick pancake. They are no competition to MP. I would much rather see MP take up food court spots then this horrible company. My first choice is to have the old restaurants back, but I’ll take what I can get.
If anyone knows any information about a return, please let me know. Crepes are on the rise. If anyone is ever at Rehoboth Beach, DE or in that area, go to Rehoboth Ave in the summer and try a crepe from a small stand in Penny Lane, it’s not bad.
Maybe we all need to start chanting, “Magic Pan! Magic Pan! Magic Pan!”
Thanks in advance for any new info.
Lori

By: Katherine

Katherine — Wed, 21 Oct 2009 03:04:47 +0000

and Strauss! Don’t forget Strauss!

By: Katherine

Katherine — Wed, 21 Oct 2009 02:48:55 +0000

Hey Dave Iremonger, I remember you!! I worked at the Walnut St Magic Pan in Philadelphia, too. I was the hostess for the longest time!! You guys called me “Miss Magic Pan”, remember? I wish we could get in touch with everybody. Chris George, and the 2 Pauls, and Emily and Melanie and Sue and Rich and Bill…I wonder if there’s a way to find everybody? We sure had a lot of fun back then! At the Magic Pan, working and after work too! I moved to Palo Alto for a while too–and was a Hostess at Boubon Street in Palo Alto! Another fun place. Paul came in one day–maybe he was visiting you! We should do a Magic Pan reunion.

By: mary

mary — Tue, 22 Sep 2009 23:45:02 +0000

Sorry ~ thought it would add on my email ~ sweetpea-2@juno.com

By: mary

mary — Tue, 22 Sep 2009 23:43:09 +0000

MP is my all time favorite restaurant! I’ve been missing it for years and was so surprised to find this site. One of my best friends and I would use any excuse to eat there. We were both in our early twenties and the Pan that we frequented was at the Lakeside Mall in Sterling Heights, MI. Never went to the ‘original’ so can’t compare them ~ just know that we Loved ours!! I would also love to see them reopen so I could share the experience and wonderful food with my husband and children!! Would also love to have the recipes so am going to explore the options I’ve seen on here. Thank You!! Add me to the list looking for the real thing ~ recipes to share and a grand reopening of ‘our’ Magic Pans!! The strawberry crepe with cheese filling was also my favorite.

By: Connie

Connie — Tue, 15 Sep 2009 02:24:02 +0000

• Hi – I loved the MP in Larimer Square in downtown Denver- it was one of my favorites!! I often went with my best friend & sometimes I took myself there as a special treat. I was saddened when it closed – MP had been around for years & it always seemed to be so busy. My favorite all-time meal remains the MP Mandarin Orange Salad, Potage St. Germaine (Soup), Chicken Elegant Crepes and finishing with Southern Praline Crepe. And I hadn’t thought about the crepe-making carousel for years until I found it mentioned in this group. Thanks for all the info about the recipes – I’m off to look for them now!

By: Dottie Frame

Dottie Frame — Sun, 13 Sep 2009 03:53:20 +0000

I think of the MP so often and would love to be able to go there again. I live in Illinois but whenever I would go to another city I would spend time finding out where it was located before I ever left home. My favorite was the one at NorthPark Mall in Dallas – would always head there straight from the airport. In my mind, I can still taste all my favorites – wish they were still around!

By: ELIZABETH PROSPERO

ELIZABETH PROSPERO — Wed, 09 Sep 2009 03:05:44 +0000

elizabethprosper@aol.com

By: ELIZABETH PROSPERO

ELIZABETH PROSPERO — Wed, 09 Sep 2009 03:04:06 +0000

My mom, Rosalinda Prospero worked as an accountant at the SF, MAGIC PAN OFFICE at fisherman’s wharf in the 70′s-80′s and is looking for her friend Nancy Denison.

By: chris

chris — Sat, 05 Sep 2009 17:33:36 +0000

I don’t see anyone mention those delicious cheese filled crepes with fresh strawberries and powdered sugar on top. does anyone have the recipe for the filling. I am going to try the NOrthbrook Magic Pan Stand today because I really miss the Magic Pan. Someone should get all the recipes and open up a resturant–I will be there Old Orchard Mall would be a great place for it. Please write me if anyone has the recipe for the Strawberry crepe with the cheese filling. cstat@bornquist.com

By: Linda

Linda — Wed, 26 Aug 2009 03:03:51 +0000

Please send me any MP recipes! Thanks ever so much.

Fond memories of the MP after theatre in Denver. They stayed opened late! and we always went there.

Linda.Asberry@att.net

By: James Wagoner

James Wagoner — Mon, 24 Aug 2009 17:18:35 +0000

I started as a host/waiter/bartender at Westfarms Mall. Went into the management program and got bopped around the east coast for the next 8 years or so. Worked at Market St and Walnut St in Philly, Proud Popover in Ardmore PA, Columbia MD, Tysons Corner VA, ended up in Boston at Faneuil Hall and finally ran the Frogg Lane. Finally got out of the restaurant business and am now an accounting manager in Tampa FL. Doing all those budgets and monthly inventories paid off I guess.

By: Mark Lyons

Mark Lyons — Sun, 16 Aug 2009 15:15:06 +0000

I worked at a Magic Pan in Hackensack, NJ for a long tome. I know TOM in post 50.Magic Pan had fresh made recipes with some Stouffer’s food service added. Love the spinach souffle, that was Stouffer’s. Anyone out there if you worked in Hackensack get in touch. mvlyons5@gmail.com

By: Susan Parys-Singleton

Susan Parys-Singleton — Tue, 11 Aug 2009 00:45:00 +0000

I worked at the Magic Pan at Sherway Gardens in Toronto, Ontario Canada. I have the original Chicken Divan recipe from the Magic Pan cookbook. I can’t wait to try the Potage st, Germain recipe, who would have thought canned soup??

By: judi jecker

judi jecker — Sat, 08 Aug 2009 15:57:12 +0000

i am interested in opening up a crepe restaurant
will the magic pan be reorganizing and offering franchises? thanks

By: Laurie

Laurie — Tue, 04 Aug 2009 15:01:53 +0000

The Magic Pan was far and away my favorite
restaurant – I had my bachlorette party at the one at Tysons Corner, VA. I am still sad when
I think of it being gone – and can still taste those
marvelous crepes – esp. the chicken divan, and cherry royale crepes! And the Potage St. Germain soup (split pea) – complete with a tiny pitcher of sour cream. And the orange almond salad with mandarin oranges and almond slivers … all so yummy and such a special treat
as you rest with your shopping bags next to you!

If anyone has any of the MP recipes, esp. the chicken divan or cherries royale, or any of them,
please send! I make crepes now and then, and it
would be wonderful to taste my all-time favorites again – thanks! Laurie

By: Shannon

Shannon — Wed, 22 Jul 2009 01:48:25 +0000

My father often talks lovingly of this place. He and my mother used to go here, and he still raves about the crepes. If there is another restaurant in New England that compares, I would love to know, since his birthday is coming at the end of the month.

By: Carole Willis

Carole Willis — Mon, 20 Jul 2009 19:34:58 +0000

I visited many Magic Crepes in many cities, I loved them so much and would love recipes from all their superb chefs . I loved the mushroom crepes, chicken divan loved the chocolate dessert crepes along with many more of the fabulous recipes please send recipes….cw70@hotmail.com …thanks so much

By: Boomer

Boomer — Sat, 18 Jul 2009 19:00:24 +0000

The concept was a great idea. Of course, we did not have the sophisticated variety and cuisines of 70′s compared to the present. I worked at the Magic Pan for a year while going to college. As I recall, high school kids cooked the food, and the ingredients were Stouffers fillings reheated with a microwave oven wrapped in a crepe. To be fair, I did like their dessert crepes. Remember Shakee’s Pizza, I see it is resurrecting in California.

By: Elizabeth

Elizabeth — Wed, 15 Jul 2009 21:02:21 +0000

I worked at the Northbrook Court Magic Pan in Northbrook, IL. Any other NB former workers out there? I started busing tables, hostessing, making salads, then to the kitchen, and finally waiting tables when I was old enough to serve alcohol. Those dirndles were a trip! I was quite good at making the crepes on the crepe wheel. I love reading the posts and remembering all of the delicious dishes Magic Pan had. What I wouldn’t give for the fried crepe strips covered in parmesan cheese with a dash of salt! I made tons of those when I worked in the kitchen, and never got sick of eating them! The new Magic Pan stand in Northbrook Court doesn’t compare to the original restaurant. It’s time to bring the real one back!

By: Cathy

Cathy — Sat, 11 Jul 2009 05:26:41 +0000

I worked for Magic Pan in a suburb of Cleveland, OH back in the late 70s and early 80s. It was THE best restaurant job I ever held back then. The food was high quality and a lot of it was made from scratch, with several dishes made with Stouffer’s ingredients as well. Nothing wrong with that, a recipe is a recipe. I was a crepe assembler, running the kitchen whenever I worked. It was a great layout, steam table, microwaves and a brine table for the desserts, deep fryers for the beignets and crepe chips. Most of the people who have posted recipes here are wrong though, as I had a good friend who was in charge of the kitchen and she showed me how to make many of the recipes.

The pea soup CAN be duplicated very closely by combining Campbell’s split pea with their cream of chicken. I usually do 2 split pea to one cr, of chic. I cut up carrots and steam them and add them to the soup as it heats. I top it with a dollop of sour cream when serving.

The cheese fritter batter is very much the recipe that Uncle what’s his face has posted. The chantilly crepe is one of my favs and it is an easy sauce to make.

I would love to see MPs return. It was a quality restaurant and a thriving business when I worked there.

By: Barbara

Barbara — Thu, 25 Jun 2009 22:41:28 +0000

I first went to the Magic Pan in NYC in the early 70′s. Wow, what a fabulous place. It was the first restaurant that had lots of plants and an outside service come in and service them. No one else had that. I was so impressed. When I moved to Los Angeles in the late 70′s, I went to the Magic Pan in Beverly Hills. I was so excited to know that the restaurant was still available to me. One day I was to meet a friend there, and when we got to the location (in separate cars), it was closed. We were CRUSHED. I was hoping that it was going to open at a different location but now I’m here 32 years and alas, never opened here again. Maybe all our comments and begging will inspire someone to open it again – pool the knowledge about the recipes, find the ‘magic’ pan machine and satisfy our hunger.
On another note, if you are in Sherman Oaks the Westfield Mall has a food court – and there is a crepe offering there. Not the same of course as the MP, but at least second best.

By: Desiree

Desiree — Tue, 23 Jun 2009 17:01:59 +0000

I lived on the “Orange almon salad” from Magic Pan when I worked in retail at the Paramus Park Mall. I drank the leftover salad dressing when I was done with my salad!!!

By: George Guthrie

George Guthrie — Wed, 17 Jun 2009 02:12:45 +0000

I was a prep cook in Atlanta-Cumberland in the training restaurant from 74-77 and then transferred to the new Houston Galleria Pan, 225 seats with my wife Pam. I was there 2 more years. The mustard sauce had granulated sugar AND a little lemon juice. I still remember most of the recipes and am throwing a crepe dinner party this Saturday. Beef Bourganoin, Crepes St. Jaqcue ans homemade spinach souffle with Chantilly crepes for dessert. Oh and potage soup fpr apps. Eat your hearts out!

By: Mike

Mike — Fri, 29 May 2009 16:19:57 +0000

I worked for the Pan for 10 years in late 70′s early 80′s. Great company with many top professionals. Training was like boot camp but how we learned!! There were wonderful locations in NY area. 6th ave was the largest pan in the system 5 floors. We were all sick when Quaker Oats sold, never the same.

By: Hal Cowell

Hal Cowell — Wed, 27 May 2009 19:59:16 +0000

I was with Magic Pan at the Hilsdale Mall in San Mateo. My title was “Head Crepe Assembler” very official!. I also worked in the Test Kitchen at the Headquarters Office in S.F from time to time. I also worked on the M.P. Opening Team. What great memories. Anyone that remembers me, drop me a line, I’m back in Chicago now.

By: Laura

Laura — Tue, 19 May 2009 06:38:49 +0000

One of my favorite restaurants in the 70s – The Magic Pan at the Glendale Galleria. I’d always order the Coquilles St. Jacques and the french onion soup. How sad that they went out of business!!!

By: John Chris

John Chris — Sat, 09 May 2009 05:53:43 +0000

Ham and Cheese Crepes where frozen and sent in…. we deep fried them, that was it

Cheese spread with crusted bread was, grated cheddar and cream cheese and then beer was mixed in! It it was very good.Cepe St Jacques… simple white sauce, sherry and raw seafood add until cooked, scallops, shrimp and sliced raw mushrooms simmered until cooked, the seafood would get all rubbery, but people loved it, Apple Crepe was Stouffers Apple Filling.

The Portage St. Germain, don’t let anyone fool you, trust me I made the for three years, I said it was one can pea soup to one can cream of chicken, I was wrong, its two can’s pea to one can chicken…

By: John Chris

John Chris — Sat, 09 May 2009 05:45:20 +0000

Just thought of more recipes…

The Spinach crepe was….. Frozen Stouffer’s Spinach Souffle, we would defrost a family size pan of it, use one even scoop of it and place in a crepe, fold it over and microwave it then top it with thick wine type of cheddar cheese sauce.

I was reading some of the post and they made me laugh, the food truly was good,
but about 80% of it was stuff from cans and containers, lots of blending things together,
there were standard instructions on how to put everything together, it was
no gourmet restaurant, but it was very, very clever.
Anyone work in the Braintree Plaza Store? Great memories!
Contact me Heresjohnny62@aol.com

By: John Chris

John Chris — Sat, 09 May 2009 05:33:50 +0000

I use to cook at the magic pan in the 1980′s

The food was pretty good, not complicated, very to the book… it was more like assembling and mixing products.

The Pea Soup was one can pea soup and one can cream of chicken soup topped with a dab of sour cream before serving or a small container of sherry…

The mustard sauce was yellow mustard with confectionery sugar, I am not kidding. Add enough sugar to make it look like a creamy light yellow. That’s it.

Cheese fritters was just a basic fritter batter with grated cheddar cheese and spoonfuls dropped into
hot oil.

Chicken Divine Sauce was a basic white sauce, floor & butter roux, add chicken broth until thick, add sour cream, add cubes of diced cook chicken a ladle full in a crepe, broccoli sticking out from the ends and topped with grated cheddar and broiled.

By: JMacK

JMacK — Thu, 07 May 2009 19:07:53 +0000

I still crave the Magic Pans Chicken Tarragon! I used to go there as a kid, with my Mother..we had three locations in Toronto and they were always busy. The quality of food was fantastic. It is a shame they were bought out by a huge corporation and then closed down. My Mother and I would always have lunch during our Saturday shopping excursions…If anyone has the Chicken Tarragon recipe..send it along!

By: Dave Iremonger

Dave Iremonger — Tue, 05 May 2009 02:25:25 +0000

I spent my early adult life seeing the country courtesy of the Magic Pan. Starting as a busboy in 1975 at college in Philadelphia at the Walnut Street MP, I moved to Los Angeles after quitting school and waited tables at the Arcadia MP-Santa Anita Fashion Park, moved to San Diego to open a brand new MP in University Towne Center LaJolla. Bartended my way back to Los Angeles – Torrance Del Amo Mall where I entered the MP management training. Managed MP in Fort Worth Texas, Hulen Mall, back to San Diego to manage a Proud Popover, then up to Palo Alto to manage at the Stanford Shopping Center. First morning I reported, the locked door was opened by the day shift bartender, a shapely brunette, and I thought this wasn’t going to be so bad….29 years later that bartender and I have been married 25 years. We both did one last stint at the San Jose MP – leaving in 1982 – but with great memories…..

By: Doreen Vorce

Doreen Vorce — Fri, 24 Apr 2009 19:57:54 +0000

My husband proposed to me at the Magic Pan in Denver on Valentine’s Day 1980.

By: Vivian Garcia Taylor

Vivian Garcia Taylor — Thu, 23 Apr 2009 22:23:13 +0000

Ok , so I thought I was the only person that remembered the Magic Pan with such fondness.

I was shocked when they closed. I frequented the Manhasset, NY and New York City location. I have searched for crepes like theirs ever since to no avail. The crispy han and cheese, spinach, St.Jacques, pea soup and incredible bread with cheese spread. I was so upset when they disappeared and have never had such an experience again. For those that worked there, any chance a group can re-create process and recipes and open some restaurants in the East Coast. What an opportunity!!! Great place and great memories.

By: mary

mary — Sun, 19 Apr 2009 22:36:15 +0000

mary
madawh@suddenlink.net

By: mary

mary — Sun, 19 Apr 2009 22:35:28 +0000

Would love some of you cooks or anybody send recipes.
thanks

By: Hedy Ganis

Hedy Ganis — Fri, 10 Apr 2009 02:52:01 +0000

It was a great dissapointment that my favorite crepe restaurant had closed, it was a number one restaurant that I’ve ever known, my family love it, now we missed them so much, I was along time customer in Costa Mesa, and Beverly Hills, my favortite one is spinach crepe, and dessert crepes are superlicious………..now I can not find anything like it.
Please Please come back!

By: Kim Beckwith

Kim Beckwith — Mon, 30 Mar 2009 19:45:04 +0000

I, too, was a fan of the Magic Pan, both at the Topanga Mall and South Coast Plaza. My favorite combination was the shrimp crepe with a wonderful wine and cream sauce and, of course, the Spinach Souffle. I received a crepe pan as a gift and went to search for recipes, of which I could only find the St. Jacques. I could go on and on, also. Thanks for the recipe link, by the way. I would love to see one return to So. Cal – even if they aren’t using the same equipment.

By: Jackie

Jackie — Mon, 30 Mar 2009 18:01:54 +0000

Hi… Reading these comment has been very so fun. I worked at The Pan at. Cumberland& Northlake Malls in Atlanta in the early 80′s. Presently I work as a chef and today’s dessert was the Chantilly Crepe. I got involved in a conversation with a lady that used to frequent the store in Toronto and it sparked me to do a web search. I’m definitely going to check out the yahoo &. Facebook pages! I also need to know if Dan knows who Julie Budd is?

By: William (Will) Carroll

William (Will) Carroll — Thu, 19 Mar 2009 19:03:15 +0000

In the late ’60s and early ’70s, my wife and I ate at the Magic Pan, located at the top of Ghirardelli Square in San Francisco. (we never did go to their original San Francisco restaurant) Before long, the Fono’s were bought out by Quaker Oats, which made it into a chain. Not long afterwards, Mr. Fono (who skied out of Hungary after the Soviets crushed the revolt there; a neighbor of mine in Oakland, Laszlo — skied out with him) started a new restaurant, Paprikas Fono, located a floor or two below his now-rival Magic Pan. My daughter and I later patronized this for several years until it was closed down. My daughter and I were wild about their puffed-up fried bread langosh, which one smeared with a clove of garlic. Yum!!! I had a favorite pork chop dish which had Gypsy in the title, and my daughter loved the goulash. We both think very fondly of that place!
Will Carroll (now, unfortunately, living far from S.F., in rural east Texas)

By: Chris

Chris — Mon, 09 Mar 2009 01:22:41 +0000

I was the Day HCA at The Magic Pan in Richmond, Va. (kitchen Supervisor). 1976-1980. What great food and how much fun we had! Wish I had written down the recipies. I do remember several things, but need to write them down, NOW, as time marches on. The mustard sauce is actually mustard, sugar and mayo. I had wondered what
happened to The Pan, as it closed ,a few years after I left, to start a family. Time to make a few meals for them using the crepes that remain in my head. I am so happy to hear there are so many Pan Fans!!! I look forward to more news.

By: Debbie Wonzer

Debbie Wonzer — Sat, 07 Mar 2009 03:47:45 +0000

Does anyone have any pictures of the outside of a MP or of the actual wheel? It’s been years and I’d love to take a trip down memory lane!

By: Greg

Greg — Fri, 06 Mar 2009 23:45:29 +0000

Yes I can remember the Southcoast plazza location in southern califironia. It was a treat to go with my Mother back then. She just loved to go shopping in the two story Mall and I allways antispated seeing the Merry Go round there.. It was always good eatig at the Magic Pan restarant. I have the good fotune to still own a replica steal wood handled pan sold from the M.P. . It is indeed used inverted. It came with a riser ring to elevate the pan off the gas flame. I still have to directions and the origenal box it came in. I wonder if enough of these could be gatherd/collected and make a Crepe Wheel?

By: Albert J. Benson

Albert J. Benson — Sun, 01 Mar 2009 19:48:41 +0000

One of the first comments brought back the
memories from way back. The salads with orange and the crepes loaded with really good fillings were just right, not too much, enough. The pea soup with the was a favorite. Hope
they can re-establish these restaurants again.
It is mysterious that they should disappear so
quickly, when they were so busy.

By: Patti Neis

Patti Neis — Sun, 01 Mar 2009 16:36:42 +0000

I worked at a Magic Pan in The Topanga Mall in Canoga Park, California back in the early 80′s. I remember it was brutal training and I was not a good waitress at all. They finally moved me to making the crepes on the carousel. IT WAS SO COOL! I loved making the crepes and people would stand and watch in amazement. I remember the Pea soup, it was served with a sour cream and a cute little cup of Sherry. It really was an awesome place. Although at the time I remember it as being a tough place to work. The waiters were reqired to sell a certain percentage of desserts. Needless to say I was not a great salesperson hence the reason I was moved to making the crepes, lucky for me I wish they were still around

By: Laura Stallone

Laura Stallone — Fri, 27 Feb 2009 00:20:43 +0000

I had many great lunches at the MP in Costa Mesa in the 1980′s. Chicken divan was great. My all-time favorite is Lemon cream–the memory still make my mouth water. Does any one know what was inside (?sour cream/whipped cream vs. mascarpone/whipped cream) and the lemon sauce was perfect.

By: darka

darka — Wed, 18 Feb 2009 15:20:26 +0000

My email address is: tortesandtorts@yahoo.com

By: darka

darka — Wed, 18 Feb 2009 14:37:58 +0000

I stumbled today on this web site…..What a rush! Lunches at the Magic Pan in Old Orchard was one of my warmest memories of my mom. She died several years ago from Alzheimers….horrible, horrible…… I would love to reproduce some of the dishes for my daughter. If someone with actual recipes from the restaurant would be kind enough to share them with me, I would be FOREVER grateful! I think sitting across a table from my daughter eating MP food would be a real trip down memory lane. Thank you in advance. (PS: My email address represents my being a lawyer and pastry chef. I went to pastry school as a mental get-a-way while mom was hit with Alzheimers….I figured it was cheaper than seeing a shrink.)

By: Sandra

Sandra — Fri, 13 Feb 2009 22:20:46 +0000

Hello,all! What great information! Another MP fan, this one from norther VA, Tysons Corner Mall! I have to also mention how much my sister and I loved their coffee—it was Yuban Columbian/whole bean. If anyone out there can send me known recipes, I would sure appreciate it! Sandra

By: Pat

Pat — Mon, 09 Feb 2009 15:12:03 +0000

I was looking through the theatre listings in the Star Ledger and Magic Pan in NYC suddenly came to mind. It was our favorite place to have lunch when we were in the city at Christmas time.

By: Rodney

Rodney — Mon, 09 Feb 2009 07:48:12 +0000

rdeecampbell@gmail.com

By: Rodney

Rodney — Mon, 09 Feb 2009 07:47:14 +0000

OMG. I stumbled on this site looking for Chicken Divan Crepes recipes. I worked for the Magic Pan in Houston at the Galleria, Detroit at Fairlane Mall,
Chicago at Old Orchard in Skokie, and Ridgedale Mall in Minneapolis. 1973 thru 1981. Some of the best memories of my life and definitely a taste bonanza. I was crepe assembler, kitchen manager, and manager. It was a top knotch organization that got with all the corporate changes ultimately got caught up in the change to more health conscious foods. The Walton Street Magic Pan in Chicago was truly unique. If any one has worked in any of those places give me a howler. Magic Pan lives on! I LOVE IT. The Magic Pan Project mentioned above is pretty good represntation of some of the favorite.

By: Dan

Dan — Mon, 09 Feb 2009 05:25:08 +0000

Linda, the name was “The Southern Praline Crepe”. It was my favorite too. It basically was a ice cream square inside a crepe with a buttery caramel and pecan sauce with cinnamon sugar whipped cream on top.

By: Steve Bender

Steve Bender — Sat, 31 Jan 2009 16:36:52 +0000

You can find lots of recipes from Magic Pan at http://www.hungrybrowser.com It’s run by Uncle Phaedrus, finder of lost recipes. The Magic Pan cookbook is impossible to find. Currently there is one on Amazon for over $2oo. Someone could make a fortune if they ever agreed to reissue it like The Frog Commissary did in early 2000′s. Would also be nice if Loaves & Fishes by Anna Pump would ever come out again. Had to pay $50 for it. Good Luck anyone trying to find these items.
Paulette Fono is still around and living near Stanford U.

By: Linda

Linda — Wed, 28 Jan 2009 06:08:08 +0000

Forgot to post email: Please send all and every receipe to:

blrullman@gmail.com

By: Linda

Linda — Wed, 28 Jan 2009 06:01:14 +0000

I remember a dessert crepe that had pecans and rum in it. Was it Praline Rum Crepe? I cannot remember the name, but it was my favorite. Does anyone have the receipe for it? Please post or send to me!

By: Sami

Sami — Wed, 28 Jan 2009 02:27:35 +0000

I worked at the MP a LOT of years ago at Woodfield Mall. That was back in the early 70′s.
just outside of Chicago. I have so many fantastic memories of the place even after all these years. I still hanker for Potage St G. and remember it as a GREAT hangover remedy with an extra splash of sherry! My favorite part of the day was being able to order whatever I wanted to eat……and wearing the dirndle. I did everything from wait on tables to cooking crepes on the wheel. I remember one of the bartenders was named Victor, he was hispanic and prounounced his name ‘Biktor’. Another bartender was Neelish Patel. I was agast that his parents back in India had arranged a marriage for him. Oh I could go on and on. If anyone out there worked there way back when look me up at samib46@aol.com. I remember a manager named John and one named Joe…….and he would bring a big hunk of chocolate to his desk and snack on it. One of the other girls there was named Debbie something and had very pretty long blond hair and another one very long red hair……..wow, Im having flash backs. Would give my right arm for a basket full of beinets and some chocolate sauce AND apricot!!!!!! YUM

By: mary beth

mary beth — Sat, 24 Jan 2009 20:14:09 +0000

any hope out there for mp’s recipes???

By: Forrest

Forrest — Fri, 23 Jan 2009 21:35:27 +0000

Hey I worked at the Pan in Tyson’s Corner Mall in northern Va. summer of 83 and 84! What a blast that place was to work the tips were insane and the crew was the best I ever worked with. You all are right the food was extraordinary and the recipes were all in the heads of the cooks. I remember all the ladies who worked in the back were asian and only the men worked the wheel. All that brass was a nightmare to clean! I still work in the food service industry and cook a lot, would love to get some of the recipes.

By: Karin

Karin — Sun, 18 Jan 2009 01:24:23 +0000

I worked at the Pan from 82 till it closed in Michigan what a great time. I started as hostess and worked my way through the restaurant. Ted Nugent was a frequent dinner in our Ann Arbor store. Reading everyone’s memories was great and hopefully i can get some of the recipes especially the sauce for the cheeze balls. Thanks for taking me down memory lane, those years were some of my best memories.

By: Gretchen Brown

Gretchen Brown — Wed, 14 Jan 2009 19:52:43 +0000

I to loved the Magic Pan in the 70′s. I made my parents take me there for my bithday every year. I would alway get one ham and one cheese crepe and eat them together. I belive the one we went to was in Beverly Hills California.

I wish there was one for me to take my son to!

By: Tom Hanahan

Tom Hanahan — Tue, 13 Jan 2009 19:38:54 +0000

Worked for the Pan from 1977 to 1983, then again part-time in 1989 to 1991. Miss the concept, the food, the people. I worked in Springfield, PA, Paramus, NJ, Hackensack, NJ, Whiteplains, NY. , King of Prussia, PA and for the Popover in Ardmore, PA.

By: Andre

Andre — Sat, 10 Jan 2009 17:27:05 +0000

I see a lot of responders here are former employees. Well, I’m not… but as a former customer I did everything I could to keep you guys in business. I absolutely LOVED this restaurant!!! It was my favorite dinner date stop… but I only broke it out selectively. So if a lady made it to the Magic Pan with back then, I really liked her! We’d have dinner, take a stroll around The Galleria, then hit a Jazz spot to close. If I had married the first girl I took there instead of the idiot I did some years later, I might still be married.

By: Ryan Zalaskus

Ryan Zalaskus — Sun, 04 Jan 2009 17:56:27 +0000

Talk about a stroll down memory lane. As a kid in Costa Mesa, CA, my mom would always take me to the Magic Pan for a snack after shopping at South Coast Plaza. And how could anybody forget those crepes? Such a greatly missed place. I think they closed in 1994 or 1995 – can’t believe it’s been that long.

By: would love to have some receipes from magic pan

would love to have some receipes from magic pan — Fri, 02 Jan 2009 19:38:35 +0000

the magic pan in northbrook illinois does not compare to the original

By: Sean Murray

Sean Murray — Fri, 26 Dec 2008 19:11:33 +0000

Great memories of our favorite restaurants:
Ghiradelli Square, Oakridge SC, Tysons Corner and Costa Mesa. We went for EVERY birthday and other good occasions.

Bring the place back!!! San Francisco, Chicago, LA. Anywhere. We will bring our kids so they can experience it too!

By: KC

KC — Thu, 25 Dec 2008 01:47:00 +0000

kczgt1@aol.com does anyone know how they made the Cheese Fritters?

By: KC

KC — Thu, 25 Dec 2008 01:41:33 +0000

I remember going to the location in Denver, Co. with my Mom on Christmas Eve day while Christmas shopping, e wonderful memory…The Cheese Fritters appetizer was to die for! Yum, looking for the recipe.

By: Madelyn

Madelyn — Sun, 21 Dec 2008 09:42:45 +0000

I just did a search because the cheese puffs from The Magic Pan is etched in my memory. I grew up in Costa Mesa and my first job was at Westminster Lace, a retailer directly across the hall from the old restaurant. I desperately want to recreate those cheese puffs (with honey mustard sauce if I remember correctly.) Any guidance on how to do this would be much appreciated.

By: Karen

Karen — Mon, 15 Dec 2008 00:03:43 +0000

Does anyone remember the Chicken Curry crepe ? To die !!! I really miss the MP.

By: GT

GT — Wed, 10 Dec 2008 03:55:14 +0000

As I sit here with an old menu Spinach Souffle 2 for $3.50 and Chantilly Crepes $1.95 I remember having work in stores and being a “suit” in the Ghiradelli SQ offices and when we moved to 50 Francisco Street. orking with Fred Montgomery, Jim Durkin, Hanna Rose Zimmerman and others.
Yes the Pan was started by Leslie and Paulette on Fillmore Street in SF and in Aspen. Then sold to Quaker Oats, expanded to about 108 stores maximum. Then came Fire Engine Pizza (bought in Portland Oregon) and Proud Popover, which was a lot of the same recipes served in a Popover. Then one day Quaker said lets get out of this business, sold to a Royal Crown Bottler in Oakland who made a killing and then had “issues”.

I might not have all the recipes, but in my job they pretty much all crossed my desk before being sent out.

Remember the secret to the Spinach Souffle was to make slashes in the bottom of the pan and let the excess moisture drain out. The Chicken Elegante was originally Stouffer’s Creamed Chicken and then to economize we bought the Sauce from Stouffer’s and the Chicken meat from the same source they did.

Want more info and history?

By: Pamela

Pamela — Sun, 07 Dec 2008 13:20:30 +0000

I was in Boston in the ’70′s in Southern CA now and MP on Newbury was my favorite place. Shopping on Newbury then lunch at MP. A must to stop in on a Sunday for a crepe and the famous Bloody Mary. Tonight I’m having ‘the girls’ for dinner and serving the spinach salad for a start. A little blast from the past!

It’s so nice to see others out there miss something of the past that was so wonderful.

By: Robyn Raymer

Robyn Raymer — Wed, 03 Dec 2008 22:05:29 +0000

Hi all you old Pansters. I worked in the Beverly Hills MP and the one in Denver. I just started a Facebook site for people who worked in the Pans. It’s called People Who Used to Work at the Old Magic Pan Creperies.

Also–that Chantilly crepes recipes is in my words. I posted it on some food website years ago. It’s funny that it’s preserved intact.

I met Paulette Fono when she visited the Beverly Hills Pan in 1972. That was my first “real” job (I was a crepe cooker) and I truly loved it. I still make spinach crepes and of course Crepes Chantilly. (Secret of the spinach crepes: Stouffer’s frozen spinach souffle.) I ate that every single day for lunch during the six months I worked in Beverly Hills–always well done (almost burnt) with oceans of cheddar cheese sauce. Come and join the Facebook group!

By: Di

Di — Wed, 03 Dec 2008 13:28:22 +0000

Roger, I would love to have some recipes. Am going to try to leave my email. (Crossed fingers)

tyamethyst@yahoo.com

By: Banana Crepes Chantilly from the Magic Pan

Banana Crepes Chantilly from the Magic Pan — Thu, 27 Nov 2008 13:17:28 +0000

[...] I mentioned, the Magic Pan post I wrote back in January 2008 seems to have drawn daily interest. It was even cited in WIkipedia! [...]

By: Chicken Elegante from the Magic Pan

Chicken Elegante from the Magic Pan — Wed, 26 Nov 2008 19:01:05 +0000

[...] the response is amazing! This recipe was one of my all time favorites growing up. My memories of the Magic Pan [...]

By: Magic Pan Potage St Germaine Soup

Magic Pan Potage St Germaine Soup — Wed, 26 Nov 2008 15:28:16 +0000

[...] one that seems to have touched the most readers, and driven traffic to my site, was the post on the Magic Pan Restaurant. The post was initially driven simply from a professional/academic interest in the way the [...]

By: Mike

Mike — Sun, 23 Nov 2008 21:21:28 +0000

Does anyone remember a “Cheese Puffs” appetizer… had them at the King of Prussia mall location… would love to get the recipe!

By: tim

tim — Wed, 19 Nov 2008 16:24:52 +0000

Hi!
Those people that mentioned they have the recipes…can you send to me please? I will even pay you something! thanks! Just email me at: avme123-tim@yahoo.com

By: Bob Cunningham

Bob Cunningham — Mon, 17 Nov 2008 22:01:44 +0000

Hi all you crepe-heads! I was a manager at some Philadelphia area Pans in the late 70′s and early 80′s. I worked in the Jenkintown, Market Street and Bala stores. The food was all made from scratch with a couple of exceptions…out the secrets come…the spinach souffle and the potage St. Germain (pea soup) were Stouffers frozen souffle and a mixture of canned splitpea and green pea soups respectively. But the sauces were all from scratch…and quality was so very important. I learned to cook from a very experienced and dedicated lady named Dora…I carry many of those recipes in my head to this day…ratatouille, country beef, blintzes and apricot souffle…my family gets them to this day. I remember when we underwent the change to offering saute items from “right side up” pans in the evening to try to attract male coustomers. Cooked in the dining room on the crepe wheel! I would love to hear from some of you…those were some fun days!

By: mcs1006

mcs1006 — Mon, 17 Nov 2008 10:50:30 +0000

check out the link to this website for magic pan in northbrook il

By: Dan in Dallas

Dan in Dallas — Thu, 13 Nov 2008 21:35:16 +0000

I was employed by The Magic Pan in Dallas from 1978 to 1983. I was the Production chef as well as “crepe assembler” at the Northpark Mall store. Lunch every day was CRAZY….as all the well-heeled ladies of fashion dined there. The cast of DALLAS were frequent visitors.

I have never used so much alcohol in so many recipes! That’s what made EVERYTHING taste so good. Many of the recipes were “semi-homemade”. The spinach souffle crepe was nothing more than Stouffers Spinach Souffle, topped with a sherry-cheese sauce . It was a very demanding job, and I rarely had an appetite after cooking and smelling food all day. I still recall cooking a 5 gallon container of bechemel sauce and wondering why it wouldn’t thicken….that’s when I realized I had used powdered sugar instead of flour! OOOPS!

I occasionally prepare Chicken Divan and Cherries Royal from memory. The royal filling was a 50/50 blend of sour cream and cream cheese……sweetened with powdered sugar, with a splash of almond extract. The topping was canned bing cherries…..sugar……simmered and thickened with arrow root. Then Brandy was added. You can recreate it with a little experimentation.
The sauce for the banana Chantilly crepe was nothing more than apricot preserves with brown sugar and sweet vermouth added.
Hope this helps.

By: Luanne Kolodziej

Luanne Kolodziej — Fri, 07 Nov 2008 01:54:21 +0000

I have been thinking about this restaurant for years. I make my split pea soup pureed just like the Magic Pan did. How I miss this place. There were 3 in the Detroit area that I used to go to.

By: Dan

Dan — Thu, 06 Nov 2008 21:31:36 +0000

I worked at the Pan in Atlanta and New Orleans. Way back on the 70′s I worked at the Lenox Mall store, then Cumberland Mall, then Northlake, the last location to open in Atlanta. What a blast I had! I later moved to New Orleans and worked for a while in the Metarie location. That was really fun! I remember all of the food quite well, and even though I had access to ALL of the recipes, I never took the time to write them down. Too bad—I should have. I’d love to have a copy of the old menu from the late 70′s. I don’t know if I can recall every single dish we served, but I can think of most of them. I do know one secret, though. The mustard sauce served on the side with the Ham and Cheese Palascintas (Hungarian Crepes) was nothing more than plain old yellow mustard mixed in a huge Hobart mixer with granulated white sugar. That’s all that was in it. Boy, the food was great, wasn’t it? I joined the Yahoo group, so maybe I’ll reconnect with some old friends.

By: Judy Reilly

Judy Reilly — Wed, 29 Oct 2008 04:59:33 +0000

Roger,
Love to hear more about it and get some recipes.
Thanks.
Judy

By: Shelley Carr

Shelley Carr — Thu, 23 Oct 2008 13:28:08 +0000

Never done this, I thought my e-mail address would show, it is shellcarr1@yahoo.com

By: Shelley Carr

Shelley Carr — Thu, 23 Oct 2008 13:26:58 +0000

I never had the pleasure of eating at a Magic Pan. I have been exploring the crepe world and would love some of the recipes, thank you for offering to share. Have a great day!!

By: Roger Rushton

Roger Rushton — Tue, 21 Oct 2008 14:29:41 +0000

I was an Asst. Mgr of the Lenox Sq. MP in Atlanta and was the guy that was the last one out the day they closed. It was a bankruptcy issue as the folks that own Lettuce Souprise You used the profits to open the other chain and didn’t pay bills. I miss the old wheel and the folks I worked with. They were a bunch of nuts let me tell you, but we were like a family too. I have a few of the recipies if you want to contact me.

By: Ivan Fox

Ivan Fox — Fri, 17 Oct 2008 00:31:36 +0000

I am writing a book about my ski bum years in Aspen, CO starting the summer of 1970, and I remember when the Magic Pan opened on a Saturday, August 22. I just ran across an old article about this venerable restaurant. The founders, Leslie and Paulette Fono escaped from Hungary during the 1956 uprising and found their way to Vail, CO, where they began making their now famous crepes. They opened the first Magic Pan restaurant in 1965 after they moved to San Francisco. The 2nd restaurant was opened in Ghirardelli Square in 1967. San Francisco had to be an extremely interesting place to be during those years.

By: Melinda

Melinda — Wed, 08 Oct 2008 17:56:04 +0000

Oh, my mouth is watering as I remember the Magic Pan! My first time was the San Francisco restaurant and then, to my joy, one opened in Glendale CA, literally down the street from me! I am surprised they couldn’t stay open simply because of the money that leapt from my wallet into their cash register! What I wouldn’t give to enjoy an orange almond salad and chicken divan crepe now… Maybe there will be a Magic Pan in heaven!!

By: michael

michael — Sun, 05 Oct 2008 21:41:43 +0000

very fond memories of the late ’70′s at the MP in boston, on newbury street, on the corner of berkeley street.

By: Nina M. Moore

Nina M. Moore — Sun, 05 Oct 2008 03:24:57 +0000

Are there any other location that serve by Magic Pan Restaurants or is it only in Chicago area. I live in Oklahoma. I notice that you don’t have a website for Magic Pan Restaurant. Why?
~nina

By: Janiece Hudgins

Janiece Hudgins — Sat, 04 Oct 2008 18:53:58 +0000

I first loved The Magic Pan in Tulsa, Oklahoma, in the 70′s. We’ve also enjoyed it here at Crystal Cove, and I wish it would return! It was such a “feel-good” restaurant, and it makes me hungry for “St. Jacques” just to write this. A chain of my friends were sending each other their favorite restaurants, and The Magic Pan kept appearing, even though it’s just a memory. That says something! And I hope some great entrepreneurs out there will get the message.

By: Terry Yonka

Terry Yonka — Mon, 29 Sep 2008 13:49:27 +0000

Is there ANYONE out there who was EMPLOYED with the MAGIC PAN RESTAURANT in TORONTO, CANADA as I was employed at SHERWAY GARDENS…HHHELLLOOO OUT THERE!!!

By: tony exter

tony exter — Thu, 18 Sep 2008 07:01:57 +0000

I worked at the Magic Pan during summer vacation after my sophomore year at Penn, 1972. I made a lot of tips but I was the worst waiter ever. My intentions were good but I just couldn’t seem to get things out fast enough. I couldn’t figure out if people left me large tips because they felt sorry for me or they thought I was cute. Eventually I got fired but many of the staff still remained my friends. They gave me a huge sympathy party and several gay clients wrote letters of protest to the management. David Hoguet, another waiter and student at Penn and his girlfriend Katherine Raymond, took me to a relative’s house in East Hampton for a long consoling weekend . In spite of getting fired, I loved my experience at the Pan and the food. It gave me a greater appreciation for waiting tables. I have been a huge tipper ever since.

By: Hank Haake

Hank Haake — Fri, 12 Sep 2008 22:48:42 +0000

David S. I was also at Oakbrook in 1976-1977–as a bartender. Great Bloody Mary’s. Anyone remember the recipie? (I don’t)
Hank Haake
h-haake@northwestern.edu

By: Hank Haake

Hank Haake — Fri, 12 Sep 2008 22:46:25 +0000

David S. I was also at the Oakbrook Magic Pan in 1976-1977–as a bartender. Their Bloody Mary’s were outstanding! Anyone remember the recipie? (I don’t)

h-haake@northwestern.edu

By: martin zukor

martin zukor — Mon, 25 Aug 2008 16:32:34 +0000

Sorry forgot to mention this was 1973! I know cos I drove a car with a “Watergate bugs me” sticker!

By: martin zukor

martin zukor — Mon, 25 Aug 2008 16:31:37 +0000

I worked in the Philadelphia Magic Pan as a bartender/cashier and I remember it with affection. My favorite was the spinach and of course the dessert a la mode!
Staff were amazingly friendly and kind to to me- a rather innocent 21 year old from the UK and I learned a lot about America from that time.

By: cdevlin

cdevlin — Sat, 02 Aug 2008 18:01:27 +0000

Found your site today whilst googling for a crepes recipe that might successfully mimic one of my favorite Magic Pan crepes, the ham and cheese, which sounds so mundane but which was gorgeous and creamy and, I think, had a little booze in it. The Walton Street restaurant in Chicago was one of my favorite haunts when I lived there. Thanks for this resource.

By: Mr. Z

Mr. Z — Tue, 29 Jul 2008 02:38:06 +0000

If you are looking for more information about the Magic Pan, including original recipes, there is a Yahoo group called MagicPanProject. It currently has over 1,250 members.

By: Malinda Crispin

Malinda Crispin — Mon, 28 Jul 2008 10:31:11 +0000

Does no one remember the truly original Magic Pan? I once lived in San Francisco and remember in 1964 being a faithful client of the little hole-in-the-wall restaurant with its fascinating crepe carousel. There were 22 places, I believe, and I remember because those of us who formed the line around the block counted each smiling client who left to calculate when our turn would come! Years later, in the seventies, our situations had both improved to the point where I was able to enjoy their crepes in their beautiful Beverly Hills location several times while visiting on business, regretting only the loss of the intimacy of that miniscule cafe where everyone had known me… I was happy for their success, but there are always tradeoffs when one sells out to that success.

The ‘boot camp’ management training analogy reminds me of Nordstrom, where I worked as a student in Seattle in ’67-’70. They were tough and expected a high standard of work from us then, but as they grew and expanded to other states, their training philosophy became ever more draconian, in the cause of providing the finest service.

By: D Strickland

D Strickland — Sat, 05 Jul 2008 03:39:21 +0000

I worked at The Magic Pan (Oakbrook) while going to school (1976-1977) and remember it as one of the very best jobs I’ve ever had in my entire working life.

By: Renee Sasson

Renee Sasson — Fri, 27 Jun 2008 03:03:11 +0000

I used to work for the Magic Pan in Philadelphia on Walnut Street. I absolutely loved their crepes. The Ham and cheese, the St. Jacques, the Chicken Divan, the Spinach, the Beef Bourgon-something, the Crepes Chantilly, the Beignets with brandied apricot or chocolate sauce, the pea soup with sour cream or sherry, or the turtle soup wth the same. I would love to see them re-open with the same recipes and their wonderful crepes made on the the pans in front of the customers. Even if they only opened a few of them in special tourist places, and instead of heating the crepes up in microwave ovens they might have the sauces heated on stoves in pots and dished out as the orders came in. The salads were good…fresh, too.

R. Sasson

By: Sherylann

Sherylann — Fri, 20 Jun 2008 09:30:51 +0000

The Magic Pan was my all time FAVORITE restaurant! I wish they were still is business, I have found nothing that compares and would love to see them open up again. I can’t imagine how these restaurants couldn’t have been successful. If anyone has more info or recipes please post. Thanks.

By: Nancy Fonagy

Nancy Fonagy — Tue, 10 Jun 2008 20:11:35 +0000

I loved the Proud Popover in the Stanford Mall in San Fracisco. Is there any information of what happened to it or how to get the recipes from the restaurant? I would love to get them since I haven’t been there for about 30 years. Let me know how to get in touch with anyone who might have this information. Are there any more restaurants in the US?

By: Steve

Steve — Sun, 01 Jun 2008 03:14:19 +0000

In my life I have only visited two Magic Pan establishments. The first was in Eton Center, Toronto and the second in West Farms Mall, near Hartford Connecticut. Although I went only to two, I went to both a lot. There are not many places that stand out in my mind and often pop into memory like the Magic Pan. The food, the staff, the atmosphere were sheer delight. It is probably now 20 years later and I can still see and taste the Potage St. Germain and the Coquilles st Jacques. The thoughts and tastes transport me back to a time when life was simpler, but its pleasures so much more intense. What would I give to have bge able to revisit in real life this nostalgic place. I would revel in the love of wholesomeness and goodness and of the joy of being alive.

By: mary

mary — Sun, 25 May 2008 07:54:25 +0000

I was a manager at the E. Walton street location in Chicago in the 1980′s. I left about 4 mos. before the company closed.
This is what I can tell you from my experience. All products were made from scratch, everything!
The manager training program was brutal and almost like boot camp. I have since been through a few others and none compared to theirs.
The chefs that trained me at this location were with the company since the store opened and were very loyal. They were from India and were fabulous trainers and taught me so much!

This particular location was a 4 level restaurant . The firstfloor was used for restaurant business and sat approx. 100
the second was used for private parties and was a loft that looked over the garden section. A large big white brick room that exteneded all four floors.
the third floor and fourth floor was storage.
For many years however it was said that all four floors were in operation.
Each floor had it own kitchen with the exception of the fourth floor which was also used as offices.
It was a very fun place to work! It was very busy also.
What went wrong? To operate a restaurant exactly the same way today , would pretty much be impossible. The costs and labor and training it takes to produce that menu is very difficult.
So many foods are practically completely prepared for the chains today so that they do not need to pay a super skilled expensive kitchen staff.
The menu that Magic pan offered required so much prep and skill, to duplicate it on a large scale and deliver a consistant product sytem wide, is very difficult.
And yes the crepe wheel was very fun to operate. Magic pan also ws first to introduce the “Pasta Craze” and in the evening a saute chef would prepare delicious dishes such as, chicken alfredo florentine, fettucine carbonara, steak diane, and other wonder stir frys.
The desserts were to dye for with sensational fillers, and sauces, and an ice cream that was made to spec for only Magic pan , that had just the right butter fat content for melting in a crepe. ONe of my faves were Cherries royal and the peacan praline crepe. Not to mention the Chocolate mousse that was made from these huge 20# gharidelli chocolate bar.
Wow the memories

By: Alyssa

Alyssa — Fri, 02 May 2008 00:32:01 +0000

Dear Dan Buchanan and Steve Brady,

I so thrilled to learn anything about the demise of my childhood favorite! How lucky you were, Dan to work there in crepe heaven for 10 years! My absolute dream meal, which I still long for to this day is the split pea soup, orange almond salad; A delightful spinach crepe and a chicken divan crepe, followed by a Chantilly dessert crepe. I’d probably be 400lbs if the Magic Pan was still open, but I’d be a happy 400lbs. I’m actually researching the MP so I can re-create a meal for my sister’s birthday. I’m a novice cook, so I worry about the results, but if anyone has a link to recipes, I’d appreciate it, or even if anyone knows where one of those mall stands are in Los Angeles, I’d just as soon take her there. Better yet, Dan, why don’t you re-open the franchise and make us fanatics wildly happy?!
Thanks & happy eating.

By: Dan Buchanan

Dan Buchanan — Tue, 18 Mar 2008 17:42:14 +0000

The Magic Pan was started by Leslie and Paulette Fono, Hungarian refugees, in Aspen, Colorado (Leslie was a world class skier). Quaker Oats purchased and expanded the concept (adding Proud Popover and Engine House Pizza Co.) We growth and profit projections could not be met the entire chain was sold to a large distributor of Royal Crown Cola, who later closed it all down. The selling to Royal Crown was after my leaving the company and is not first hand knowledge but I believe it be correct.

I work for Magic Pan about 10 years, 5 years of which were in restaurant operations working in Beverly Hills, Denver, Costa Mesa and San Jose, Ca. I left the company as Manager of Financial Planning. Hope this fills some of the gaps. Dan Buchanan

By: M. Smith

M. Smith — Wed, 27 Feb 2008 20:56:27 +0000