Today's Case:

Magic Pan Ratatouille Crepes

Re: Magic Pan Ratatouille Crepes
From: Antonella 
To: Phaedrus 
Date: 12/7/2023, 9:57 AM

 On 12/6/2023 8:05 PM, Antonella wrote:

Do you have the recipe for Crepes Ratatouille from the Magic pan

 Hello Antonella,

Sorry, the Magic Pan Ratatouille Crepes recipe still evades my efforts.

I have a dedicated Magic Pan page here: Magic Pan

Former Magic Pan employees have a Facebook page here: Magic Pan Employees

That might be the best place for you to make contact with someone who has the ratatouille crepes recipe.

Phaed

UPDATE:

Hello Antonella,

I posted your request, and I just received this response from one of my helpful readers. This recipe should be very similar, if not exactly the same, as Magic Pan's Crepes Ratatouille.

Phaed

Subject: Magic Pan Ratatouille Crepes
From: Janet
Date: 12/28/2023, 2:05 PM
To: phaedrus@hungrybrowser.com

Magic Pan Crepes

This book was written by the women who founded the Magic Pan Restaurant

The recipe is titled eggplant crepes but  if you look closely it has the ingredients 
for ratatouille.  It has eggs and cheese added to it.

From "The Crepe Cookbook: All About the Magic World of Crepes. (The Magic Pan Restaurant)", 
by Paulette Fono (the founder of Magic Pan) and Maria Stacho, Magic Pan Restaurant. 1969, 
From the Doubleday Little Cookbook Shelf Series.
 
 Eggplant Crepes
 
 12 to 14 cooked Crepes, 6 to 6-1/2 inches in diameter
 4 tablespoons oil
 1 cup chopped onions
 1 medium eggplant, sliced and chopped
 2 medium zucchini, sliced
 1 clove garlic, mashed
 1/2 teaspoon salt
 1/4 teaspoon pepper
 2 tablespoons chopped parsley
 1/4 cup chopped green pepper
 1/2 cup tomatoes, peeled, diced, and seeded
 2 eggs
 1 cup grated parmesan cheese
 
 Have the crepes ready. Heat oil in large skillet.
 Saute onions until soft and yellow. Add eggplant,
 zucchini, garlic, salt, pepper, parsley, and green
 pepper. Cover and simmer for 10 minutes or until
 vegetables are soft. Uncover, add tomatoes, and
 cook 5 more minutes. Meanwhile, beat eggs and
 cheese in a bowl. Over brisk heat, stirring constantly,
 pour over vegetables in pan. Cook, stirring, 1 minute,
 until egg starts to set. Remove from heat at once.
 Spread some filling on each crepe. Roll up crepes.
 Place in buttered oven-to-table baking dish. Preheat
 to 375°F. Bake 10 to 15 minutes. Serve at once.
Serves 6.