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)

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


  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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14 thoughts on “Found! The Magic Pan’s Ham & Cheese Palascintas recipe

  1. Sandy

    Do you have the Magic Pan’s honey mustard recipe ?? I’m also looking for their cheese palascinta recipe. I use to order one ea of the cheese palascinta + and one ham with the honey mustard. I sure miss those. Thank you

  2. EES

    I’m looking for what I think was called “Lemon Glace Crepes”. It was a crepe, with maybe cream cheese and sugar mixed inside. Then there was a thinned lemon curd or something drizzled over it. Does any one have the recipe for this? I am thinking about experimenting to see if I can make something similar. Thanks!

  3. Alan R

    I don’t where these people come up with the ingredients for supposed recipes from The Magic Pan that I’ve seen scattered across the internet. I was a line cook and production chef at 2 Magic Pans in the late 70’s for 3 years. The mustard sauce NEVER contained flour, butter, half & half or chicken broth. It was mayo, yellow mustard, lemon and powdered sugar. We used cracker crumbs, not bread crumbs. This site did get the ham correct, simply ground ham and sour cream. The cheese was called “Alpine” cheese, basically a block of marbled cheddar and jack. Many fond memories of the place, and by far the cleanest kitchen I’ve ever worked in.

    1. Tav W

      I live in Birminham, Al. Magic Pan was my FAVORITE RESTURANT EVER. I always got the Portage St. Germain soup, Ham and Cheese crepes and strawberry dessert. I actually went to cooking class at the Magic Pan resturant. They gave us the recipes for the ham crepe and the strawberry crepes. They did not tell us how to make the cheese crepe. I also would love the recipe for Portage St. Germain soup. Wonder if you knew why they closed the chain. I never met anyone that didn’t love it. My husband found a location in Atlanta that was still open. (This was years ago) but when we got there it had closed the month before. Soooooooooooooo dissapointed.

      1. Anne-Marie Nichols Post author

        Hey Tav. I was just in Homewood, AL and had a wonderful time there. I know there are so many people who loved the Magic Pan. Makes me think that there’s an opportunity there to create a wonderful cookbook or open a restaurant based on it.

  4. Windjammer2

    Looking for the Magic Pan receipe for Portage St. Germain” or a similar receipe. The family has been recalling the great food at Mafic Pan and would love to re-create it for family get togethers.

  5. Debbie

    I would like to know how to make the cheese palascentas from the magic pan. Also the orange almond salad.

    thank you


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