Crepe Recipes and Supplies

The 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 resources that you can use to actually make crepes at home! (Yes, in a sense this is crass commercialization of my blog. But to be honest, the crepe maker below has been on my wishlist since last Christmas! I LOVE crepes!)

First, you need a pan.  While many “crepe pans” have you cook the crepe inside the pan, that’s not how the Magic Pan did it–they cooked the crepes on the bottom of the pan.  I have scoured the universe (okay, searched online) and found a crepe pan that does the same thing.  It’s the VillaWare V5225 Crepe Maker and I think you will find it does a great job at giving you that Magic Pan consistency. Remember, what made it work for them was not only the standard speed of the rotisserie, but also the evenness of the batter–which was achieved by having the pan upside down!

Once you get the pan, you might want to also then have some recipes. I have posted several “near authentic” recipes on my blog.  We start with the basic crepe recipe, followed by the Chantilly Crepes here, and the Chicken Elegante.  With the Potage St Germaine Soup recipe also included.

If that’s not enough, check out these cookbooks for recipes!

Finally, if you don’t want to mix your own batter, either because you don’t have the time, or want the hassle, try either of these crepe batter mixes!


10 thoughts on “Crepe Recipes and Supplies

  1. Hi,
    I have dying for the orange salad recipe, do you have it or know where I can get it?
    Thanks, and best regards,

  2. Do you have the recipes for Magic Pan’s mushroom crepes? Or their Ratouille crepes? Cannot wait to make their Crepes Chantillly, which was always the dessert crepe I had – thanks to you, it will be a memorable occasion!

  3. Do you have the magic pan recipes for:
    mushroom crepe
    crispy cheese crepe
    pea soup
    The magic pan was always my favorite restaurant; so sad when it closed.

  4. I would love the recipe for Magic Pan’s Chicken Normandy. It was boneless chicken breast in a tarragon-cream sauce with apples, bacon and onion, I think. My favorite!

  5. Does anyone remember the dish that had one ham and one cheese patty/croquette, or possibly “croquille”? It was served with a mustard sauce.

    I’m in search of a recipe for this! Thanks!

  6. I worked at The Magic Pan Restaurant in San Diego….Near Clairmont….My favorite crepe dish was Shrimp Oscar, also Crepe St. Jaques….I made 1000’s of stacks of crepes in that fire round gas grill….Surfed all Day worked in the evening…had some great times.

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