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Today's Case:

Magic Pan Sweet Cheese Crepes

Re: Magic Pan Recipes
From: Francine
Date: 1/4/2024, 2:36 PM
To: Phaedrus 

On 12/31/2023 7:08 PM, Francine wrote:

I use to live in the Bay Area and frequented Magic Pan a lot ....
Moved to Tampa and miss the food.
Where can I get the recipes especially for Sweet Cheese Palacsintas

Thank you for your help ...,

Hello Francine,

I have  a dedicated Magic Pan page with links to all of the Magic Pan recipes that I have found here: Magic Pan Recipes

I do not have a Magic Pan recipe for "Sweet Cheese Palacsintas" or one called "Sweet Cheese Crepes." I looked at a dozen or so photos of Magic Pan menus that I found on the web, but not one of them had a listing for "Sweet Cheese Palacsintas." Perhaps you mean the crepes that were called "Whipped Cheese Royal" on the menu. They are described as: "Crepes filled with our delicate light blend of sweet cheese. Topped with powdered sugar."  See the menu here: Pinterest

If that's not what you mean, then I am at a loss. I have found no trace of any other sweet cheese Magic Pan dish.

If that is what you mean, then I must disappoint. Although there are a lot of Magic Pan crepes recipes that I have found, the Whipped Cheese Royal is not one of them.

The founders of the original "Magic Pan" restaurant, Paulette Fono and Maria Stacho, published a crepes cookbook before they founded the restaurant. It's called "The Crepe Cookbook: by Paulette Fono and Maria Stacho." That "Whipped Cheese Royal" recipe may be in it. You can find copies of it for sale at various used book sites on the web. I don't have  a copy. They are quite popular and a bit pricey. One of my readers has a copy, and I will ask her to check it for the recipe.


Thank you so much for your response ..
I will check it out and it sounds like it might just be the one.

Thank you again and have a Great New Year in 2024 👍🥳



I wrote to Janet, who is one of my helpful readers and who has a copy of "The Crepe Cookbook: by Paulette Fono and Maria Stachoa" (Magic Pan" founders) and asked her if that recipe or any other sweet cheese crepes recipe was in the cookbook. This is what she found:

From: Janet
Date: 1/1/2024, 9:04 PM

Hi Phaed,

This recipe was in the book, looks like it may be it or at least very similar.
The name is different but it is probably due to the fact that Palacsinta is 
the Hungarian term for crepe.  Paulette Fono, creator of the Magic Pan 
was Hungarian, born in Budapest.


Transcribed recipe(by Phaed) from a scan from: "The Crepe Cookbook: by Paulette Fono and Maria Stachoa" (Magic Pan" founders).

Cottage Cheese Sweet Souffle Crepes

12 to 14         cooked Breton Crepes,*  7 to 8 inches in diameter
1 cup             dry cottage cheese
3                     egg yolks
Few drops     vanilla extract
1/2 cup         sugar
3 tablesp.        packaged bread crumbs
3                    egg whites
1/8 teasp.    salt

The Crepe Cookbook:

Have the crepes ready. Force the cottage cheese through a sieve or
food mill. Beat egg yolks, vanilla extract, and sugar in mixing bowl
until pale and thick. Add cottage cheese. Blend well. One tablespoon
at a time, add bread crumbs and mix well. Beat egg whites and salt
until stiff and shiny. Gently fold into cheese mixture. Spread a portion
of  this mixture on each crepe. Fold crepes in half, then in half again.
Place folded crepes in buttered oven-to-table baking dish. Preheat
oven to 350°F. Bake 10 to 15 minutes. Serve at once. Serves 6.

Francine, I noticed that this recipe called for "Breton Crepes" rather than the usual ones, so I wrote Janet again: I wonder about the "Breton Crepes*" item in the recipe. Is there a *note about them? I know that "Breton" crepes are made with buckwheat flour rather than regular flour. Is there a Breton crepes recipe in the book? Thank you for your help! Phaed

From: Janet
Date: 1/2/2024, 10:35 PM


I didn’t realize the recipe used a different type of crepe.

I tend to think that the regular crepes were used in the restaurant recipe.  
I used to go there all the time with my mother when I was young and 
never saw a buckwheat crepe in any of the dishes.

The reader asked for palacsintas so I think the regular magic pan crepe 
recipe would be the best to use.

I found your site 20 years ago looking for Magic Pan recipes!



Transcribed Breton Crepes recipe(by Phaed) from a scan from: "The Crepe Cookbook: by Paulette Fono and Maria Stachoa" (Magic Pan" founders) - If you would prefer the regular "sweet crepes batter," see here: Basic Crepes Recipes.

Breton Crepes

The Batter:

1 cup                     buckwheat flour
1/8 teaspoon         salt
3                               eggs
1-1/4 cups               sour milk or fresh light cream
3 tablespoons        brandy or cognac
1/2 cup                 oil for frying crepes

How to make a Breton Crepe

Combine flour and salt in a large mixing bowl. Beat eggs
one by one into flour. Gradually add sour milk or cream,
beating constantly to avoid lumps. Beat in cognac and a
few tablespoons of water if necessary. Make a fairly smooth
and thin batter, about the consistency of heavy cream. Heat
9-inch heavy-bottom frying pan until hot. Brush entire  bottom
surface with oil. Pour a very small amount, about 3 tablespoons,
of batter in the middle of the pan. Tip in all directions to cover
the entire bottom surface of the pan with butter. Cook over
medium heat about 1 minute, until top of the crepe is dry and
the bottom side turns lightly brown. Turn crepe with a spatula
and cook on the second side for 30 seconds. Tip out crepe onto
a platter. Brush the entire bottom surface of the pan again, and
repeat this entire operation step by step until all of the batter is
used up. Makes 12 to 14 crepes, 7 to 8 inches in diameter.

Francine, remember that the cookbook was written before they founded "The Magic Pan Restaurant", and Paulette Fono and Maria Stachoa may have changed some of the recipes after the restaurant was in operation and also may have developed new recipes, so what's in the cookbook may not always match what was served in the restaurant.

While I was looking for all of these things, I found another sweet cheese crepes recipe that has no known connection with The Magic Pan, but it sounds tasty. You might even want to try it first. See below.


Sweet Cheese-Filled Crepes


4 extra-large eggs
1 cup water
2 tablespoons melted butter, plus more for browning crepes
1 tablespoon vegetable oil
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt

11 ounces cream cheese
1/2 cup large-curd cottage cheese (pot or dry style is easiest to work with)
1/3 cup sugar
1/2 teaspoon vanilla extract

Use a crepe pan about 6 inches across the bottom. Use an electric mixer 
or whisk to beat the eggs until thoroughly beaten. Add water, butter and 
oil and beat well. Add flour, sugar and salt and mix just until white disappears. 
Let the mixture stand 1 hour or refrigerate up to 2 days.

Heat a crepe pan over medium-high heat and brush it with butter, coating it well.

For each crepe, pour about 3 tablespoons of the batter into the pan 
and immediately tilt the pan so the batter completely but lightly coats 
the bottom. Cook 30 seconds, or until the bottom of the crepe is golden 
brown (just lift the edge to see).

Loosen the crepe gently with a spatula, then turn it over with the 
spatula or your fingers. Cook the crepe on the underside for a few 
seconds to set it, but don't worry about getting it a nice even brown. 
Turn the crepes onto a plate.

Cover and refrigerate the crepes up to 2 days. Crepes also freeze well. 
Double-wrap the crepes (as a stack, not individually) and they will freeze 
with good quality for a month or a little more.

To make the filling: Beat cream cheese (or whir in a processor) until smooth. 
Add remaining ingredients and beat until well mixed. (A mixer will take out 
the lumps in the cottage cheese; a blender will too, but the mixture must 
be blended in several batches.)

Spoon a scant 2 tablespoons of filling onto the pale side of the crepe, 
in the center. Fold the left and right side in about an inch, then bring 
the bottom flap up to cover the filling, and bring the top flap over to 
make a nice little package, like an envelope.

TIP: If you like, fry the closed crepes in a shallow film of melted butter 
to brown them on both sides. Frying them warms the cheese and makes 
the crepes even more luscious.

To do this, melt a tablespoon or so of butter in a large skillet over 
medium heat. Place the filled crepes in the skillet, folded side down. 
Fry the packages in butter until golden on both sides, about 5 minutes total.

Serve with hot applesauce, sour cream, fresh strawberry or 
blueberry sauce, fruit jams or preserves; sprinkle with powdered sugar or 
drizzle with chocolate sauce.