Magic Pan Basic Crepe Batter

4 eggs
6 teaspoons sugar
½ teaspoon vanilla extract
1½ cups milk
1 cup flour
2 tablespoons melted butter

Beat eggs with sugar and vanilla, and add milk. Add in flour, and stir until mixed. Add melted butter, and stir
in. Refrigerate for 30 to 60 minutes. Before cooking, take out and whisk (or use electric mixer) until well
blended and smooth.

Heat small amount of oil in skillet, and add enough batter to barely coat bottom of pan with a thin layer. Rotate
pan to spread batter. Brown one side, and then flip and brown other side. Stack cooked crepes on plate, and if
they seem to be sticking together, insert sheets of wax paper between layers.

Magic Pan Ham Palascintas Covered In Creamy Mustard Sauce

½ pound honey-baked ham, ground or finely minced
½ cup sour cream

coating:
3 tablespoons flour
2 eggs
2 tablespoons milk or cream
1 cup dry bread crumbs

topping:
2 tablespoons butter; 2 tablespoons flour
1 cup chicken broth
1 cup cream or half-and-half
¼ cup Dijon mustard
2 teaspoons lemon juice
¼ teaspoon white pepper

Make a dozen crepes, using above recipe. Mix ham and sour cream. Place spoonful of ham mixture into center
of each crepe, fold tops and bottoms to hold in filling, and roll up. Beat eggs with milk. Roll crepe in flour,
then in egg/milk mixture, and then in bread crumbs.

Heat skillet with ample amounts of cooking oil (one inch or more). Fry each coated crepe until puffy and
golden-brown on all sides.
To make sauce, melt butter on medium heat in skillet and add flour. Blend until a smooth roux. Add chicken
broth, and cook until sauce begins to thicken. Add cream, and reduce heat to low. Stir constantly until sauce
begins to thicken and bubble. Remove from heat, and stir in mustard, lemon juice, and pepper.

Spoon generous helpings of sauce over filled fried crepes.

Magic Pan Chicken Divan

12 cooked crepes (see recipe above)

filling:
1½ pounds broccoli, cooked, drained, and mashed
2 cups chopped cooked chicken
topping:
¼ cup butter
¼ cup flour
2 cups chicken broth
2 teaspoons Worcestershire sauce
3 cups grated cheddar cheese
2 cups sour cream
In skillet on medium heat, melt butter and add flour to make a smooth roux. Add broth and Worcestershire
sauce, and cook until mixture begins to thicken. Reduce heat to low, add 2 cups of cheese, and cook until
cheese is melted. Pour this sauce into 2 cups sour cream, adding gradually and stirring constantly. Set aside.

Mix mashed broccoli and cooked chicken together. Place a tablespoon of filling into each crepe. Fold top and
bottom of crepe so filling doesn’t leak out, and roll crepe. Place in greased ovenproof pan. Pour sauce over
crepes, and add remaining cheese. Put in 350-degree oven for 20 to 30 minutes or until cheese melts.

Magic Pan Chicken Crepe Elegante

6 crepes (see recipe above)

filling:
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken stock
2 cups diced cooked chicken
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 egg yolks
½ cup cream or half-and-half
¼ cup grated Parmesan cheese
Preheat oven to 375 degrees. Melt butter in a saucepan on medium heat. Add flour, and mix until a smooth
roux. Add chicken stock, and bring to boil. Cook until mixture is reduced by about half and is thickened.
Remove from heat, and stir in chicken, salt, pepper, parsley, and chives. Beat egg yolks, cream, and two or
three tablespoons of filling in mixing bowl. Stir cream/egg mixture into hot filling. Mix until evenly blended.

Put generous amount of mixture into center of crepes. Roll up, and place in greased ovenproof baking dish.
Add remainder of mixture over top, and top with grated cheese. Bake 10 to 15 minutes. Serve at once.