Found! The Magic Pan’s Ham & Cheese Palascintas recipe

Mark writes in:

I saw your online request for Ham & Cheese Palascintas – a Magic Pan recipe. I worked for The Pan from ’77-’84 back in Detroit, and visited quite a few besides. I have seen many requests as of late, so I started a website to collect and test them all.

I plan on releasing a free online Mastercook cookbook with all the recipes we collect. This is not a commercial site, nor affiliated with Magic Pan, Quaker Oats or anyone else. It’s a free hobby site. Please visit at The Magic Pan Project for more info.

It is a brand new site, so I would appreciate any promotion you might be able to help with. I’m still loading it with recipes. Please come visit – and bring your pan!

Thanks Mark for writing in and answering Mellie Helen’s from Golly Blog Howdy! request.

Ham Palascintas With Mustard Cream Sauce
(Serving Size : 4)

Crepes
3 eggs
1/8 cup sugar
1/2 tsp. vanilla extract
1 1/2 cups milk
1 cup flour
2 Tbs. butter

Ham Stuffing
1/2 pound Ham — cooked, ground (honeybaked style)
1/2 cup sour cream

Breadcrumb Coating
1 cup bread crumbs
2 eggs
2 Tbs. milk

Mustard Cream Sauce
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 tsp. lemon juice
1/8 tsp. white pepper

Directions:

1. Place eggs, sugar and vanilla in electric blender.
2. Cover and run on low speed for a few seconds.
3. Add milk slowly while still running on same speed.
4. Add flour in same manner at same speed.
5. Melt butter and add slowly to mixture at same speed.
6. Refrigerate 30 minutes.
7. Using a small Teflon crepe pan, tip pan slowly pour in batter, just to coat bottom of pan. Tilt the pan so the batter will spread completely over the entire bottom; brown one side, flip, brown other.
8. Carefully stack crepes on plate with second brown side up. (Brush pan with oil occasionally.)
9. Stir ham stuffing ingredients well into a consistent texture.
10. Spread 1 tsp., rounded, of ham filling on top of one crepe. Keep at least 1 inch from the edge.
11. Roll up and tuck in corners so it will not leak when frying. Do likewise with all.
12. Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg mixture, and crumbs in separate containers in that order in a row.
13. Take each pancake and cover well with flour, then egg, then roll in crumbs.
14. Fry in cooking oil until puffy and golden brown on all sides. Fry slowly.
15. Serve with mustard cream sauce.

For mustard sauce:

1. Melt butter in a saucepan over low heat; add flour and stir until smooth.
2. Cook 1 minute, stirring constantly.
3. Add broth and half-and- half gradually.
4. Cook over medium heat, stirring constantly, until thickened and beginning to bubble.
5. Remove from heat and stir in mustard, lemon juice, and pepper.
6. Keep warm.
7. Arrange palascintas on a serving dish and top with sauce.

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Posted on December 1, 2004 in Recipes,Restaurant Reviews and tagged as cooking, eating, food, Recipes

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