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Today's Case:

Coquilles St. Jacques Crepes

----- Original Message ----- 
From: Ashley
To: phaedrus
Sent: Wednesday, April 07, 2004 1:41 PM
Subject: crepe recipes

> Phaedrus,
> Would happen to be able to locate the recipe for the Crepes St. Jacques
> from the Magic Pan?  It was a seafood crepe with a white sauce.
> Thank you very much!
> Ashley

Hello Ashley,

The Magic Pan recipe for this is not available. They didn't originate the dish, however, and there are other recipes available. See below for one.


Coquilles St. Jacques Crepes

Makes 4-5 servings.

This was one of the most ordered dishes in my restaurant, The Crepe Chalet.
We made it with sea scallops (the big ones) but it can also be made with the
smaller bay scallops (which is probably more traditional). And while this
recipe calls for crepes, the coquilles can also be served in individual
scallop dishes as an appetizer or entree dish, in which case, you'd set the
dishes in the oven and bake them until the cheeses melt (I'd also topped
them with a little Parmesan cheese as well).

1/3 cup dry white wine
2 tablespoons green onion, chopped
1 cup white mushrooms, sliced
1/2 sea scallops, cut into 1/4Î to 1/2Î pieces
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1-1/2 cups light cream (or evaporated milk)
2 tablespoons parsley, chopped
8-10 cooked crepes (see recipe below)
1/2 cup grated Swiss cheese

Entree Crepes:

Makes 12-14 six-inch crepes.

4 eggs
1 cup flour
1/2 cup milk
1/2 teaspoon salt
1/2 cup chicken stock
1 tablespoon melted butter or margarine

Makes the crepes by combining all the ingredients except the flour in a bowl
and beating together. Gradually add the flour and whisk or beat until a
smooth batter is achieved. Drop the batter in a small fry pan or crepe pan
that has been preheated. Swirl the batter quickly as you pour it into the
pan, so it coats the pan with a very thin layer of batter. The crepe will
let go of the pan around the edges when it it time to flip it -- don't
overcook, or they'll burn. Heat the flip side only about 20 seconds. Place
on a plate between layers of wax paper until needed.

Combine the white wine, green onion, mushrooms and scallops in a non-stick
saucepan and simmer for 5 minutes.

While doing this, melt the butter in a large skillet, and stir in the flour
and salt to make a roux (a caramel-colored mixture). Pour in the cream and
cook until a creamy thick sauce is achieved -- stir this constantly while
doing. Add the parsley, and then the scallop mixture.

Fill each crepe with 3-4 tablespoons of the scallop mixture (or whatever
amount will cover the center third of each crepe). Fold the other two thirds
of the crepe over the center, and sprinkle with the cheese. Place in a
preheated 350 degree oven for about 10 minutes, or until the cheese melts.

More Magic Pan recipes

Magic Pan Ham Crepes

Ham Crepes - Use basic crepe recipe

Filling - Make a white sauce of 4T butter - 4T flour - and 2C milk
To it add grated honey ham and approx 2C Jarlsburg swiss cheese
to make a thick filling where cheese is just melted and entire 
mixture is cooled somewhat. Do not overheat.
Fill crepes with filling and place crepes in a baking pan. Top with a little 
parmesan cheese if desired and bake in oven at 350 for 15 min or until edges 
of crepes are browned and filling is bubbly. Top with mustard sauce and devour. 
Mustard Sauce - Mostly Mayonnaise with a little yellow mustard and about as 
much sugar. That is exactly what the waiter told us when 
we asked him. It is delicious
Note - Always use a honey ham or they will be salty 
When I say grated ham - you can use a food processor. 
It should be ground very fine.

More Magic Pan recipes

Magic Pan Sweet & Sour Dressing

Magic Pan Sweet-Sour Dressing
1/2 cup oil 
1/4 cup white wine tarragon vinegar 
1/2 tsp. tarragon 
1 1/2 tsp. sugar 
1/4 tsp. salt 
1/8 tsp. pepper 
dash hot pepper sauce 

Whisk together in small bowl until creamy & blended. 
Chill at least 20 minutes in refrigerator. 
Whisk again before serving. 
Serve over fresh spinach, bacon & onions. 
Makes about 3/4 cup 

More Magic Pan recipes

Magic Pan Basic Crepes Recipes

Sweet Crepe Batter 

11/4 cups all-purpose flour
pinch salt
1/4 cup sugar
1 egg, lightly beaten
11/4 cups milk
2 TBL sweet butter, melted
butter or pan spray for greasing pan

Combine flour, salt and sugar in a mixing bowl and make a well in the center. 
Pour in the egg and milk and whisk until smooth. Whisk the butter in slowly.

Allow batter to rest, refrigerated, at least two hours.

makes 8-10 crepes
 Basic Crepe Batter 

1 1/4 cups all-purpose flour
pinch salt
1 egg, lightly beaten
11/4 cups milk
butter or pan spray for greasing pan

Combine flour and salt in a mixing bowl and make a well in the center. 
Pour in the egg and milk and whisk until smooth.

Allow batter to rest, refrigerated at least 2 hours.

makes 8-10 crepes

Replace 1/2 cup of the all-purpose flour with 1/2 cup buckwheat flour
Replace 1/2 cup of the all-purpose flour with 1/2 cup Masa Harina

More Magic Pan recipes

Cinnamon Apple Scrolls

----- Original Message ----- 
From: Kerran
To: phaedrus
Sent: Friday, April 02, 2004 12:54 AM
Subject: (no subject)

> Hello Uncle Phaedrus,
> After having one whilest shopping yesterday I can't get them out of my
> head. I am after a recipie on how to make Cinnamon Scrolls. They are 
> almost like a soft sweet bread with a butter and cinnamon filling 
> rolled into a scroll. Just to die for! Can you help me please please please??
> Kerran

Hi Kerran,

The below recipe is the only one that I could find.


Apple Cinnamon Scrolls

2 cups S.R. Flour
1/2 cup Sunshine Instant Full Cream Powder
1 Tsp Cinnamon
1/3 cup brown sugar
60g butter
3/4 cup water
410g can pie apples
2tbsp S.R. flour, extra
2 tsp brown sugar, extra
1/2 tsp cinnamon, extra
45g butter, extra, melted.

Sift flour, milk powder & cinnamon into bowl, stir in half the brown sugar.
Rub in butter until mixture resembles breadcrumbs, add water, mix to firm

Roll dough out to 24cm x 34cm rectangle

Combine apples with remaining brown sugar, spread over dough, roll up
lengthways and cut into 12 slices.

Place slices side by side into greased 18cm x 28cm lamington pan.  Combine
extra flour, brown sugar, cinnamon and butter, sprinkle over scrolls.

Bake in 200dgs C oven for 25-30 mins.