Chicken Elegante from the Magic Pan
Wow, the response is amazing! This recipe was one of my all time favorites growing up.Â My memories of the Magic Pan Restaurant mostly center around the one in Bethesda Maryland.Â It was a favorite spot for us after church on Sundays, or when we would have a “significant event” (Our piano recitals, and such.)Â Occasionally we would even go there after attending the Piano Concert series at the Kennedy Center.Â Ahh, good times.
The Magic Pan Chicken Crepe Elegante
Yield: 6 servings.
1 cup all-purpose flour
1 pinch salt
1 1/2 cups milk
1/2 cup vegetable oil or melted butter
1 cup chicken stock
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups diced cooked chicken
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 egg yolks
1/2 cup half-and-half
1/4 cup grated Parmesan cheese
To prepare crepes: Sift flour and salt together into a large mixing bowl. Add eggs; mix thoroughly (mixture will form a thick paste). Add milk gradually, beating until smooth. Batter will have the consistency of heavy cream. Cover bowl; refrigerate for 2 hours.
Brush a hot crepe pan with oil or melted butter. Pour in about 1 1/2 tablespoons of batter, depending on the size of the pan. Tip the pan to coat it with a thin layer of batter. Cook over medium-high heat until crepe is golden brown, about 1 minute, then turn and brown other side. Continue cooking crepes, adding oil or butter to pan as needed.
To prepare filling: Preheat oven to 375 degrees. Bring stock to a boil in a small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook, stirring for 1 minute.Â Gradually add stock. Bring to a boil. Cook, stirring over low heat for 1 to 2 minutes or until mixture thickens. Remove from heat. Stir in chicken, salt, pepper, parsley and chives.
Beat egg yolks and half-and-half in a small mixing bowl. Add a little of the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan.Â Put a portion of the mixture in the center of each crepe. Roll up crepes.
Place in a buttered oven-to-table baking dish. Sprinkle with cheese. Bake 10 to 15 minutes. Serve at once.
PER SERVING: 500 calories; 34g fat (61 percent calories from fat); 11g saturated fat; 248mg cholesterol; 24.5g protein; 23.5g carbohydrate; 5g sugar; 1g fiber; 519mg sodium; 173mg calcium; 285mg potassium.
Thanks for the recipe. I too remember great meals and times at the Magic Pan.
Ahhhh, the Majic Pan in Cumberland Mall in ’76-’80.
I’m going to make this for the woman that I used to take there,
over 30 years ago.