Today's Case:
Magic Pan Roast Beef Crepes
Re: Roast beef crepes
From: Roy
To: Phaedrus
Date: 10/27/2025, 1:41 PM
On 10/27/2025 1:34 AM, Roy wrote:
Do you have a recipe for the roast beef crepe from
Magic pan or any other crepe place
Hello Roy,
I can't find any mention of "roast beef crepes" from "The Magic Pan." So, I'm in the dark about what kind of crepes you mean.
I have a recipe for a "beef crepes" here: Beef Crepes
and one for a "filet mignon" steak crepes here: Filet Mignon Crepes
There is a Facebook Page here on which former "Magic Pan" employees post and it includes a recipe for "Country Steak Crepes" (scroll down the page): Former Magic Pan Employees
There is a recipe for "Roast Beef Crepes with Horseradish Sauce" (Not Magic Pan) here:
Roast Beef Crepes with Horseradish Sauce
I posed the question to the Google AI, and the response is below. If you try this recipe, please let me know how close the result is to the restaurant dish.
I will post this for reader input. One of my readers might have a recipe or more information.
Phaed
While no official recipe exists for the roast beef crepes from the former Magic Pan
restaurant chain, clone recipes often feature thinly sliced beef and caramelized onions,
topped with a creamy horseradish sauce. The original Magic Pan, popular in the 1970s
and 80s, offered a variety of savory crepes, including chicken divan and spinach soufflé.
This popular clone recipe recreates the likely flavor profile.
Ingredients:
For the savory crepes:
1 cup all-purpose flour
2 large eggs
1/2 cup milk
1/2 cup water
2 tbsp melted butter
1/2 tsp salt
1/4 tsp paprika (optional, for color and flavor)
For the filling:
1 tbsp butter
2 small onions, thinly sliced
1/2 lb thinly sliced cooked roast beef
For the horseradish cream sauce:
1 cup sour cream
1 to 2 tbsp prepared horseradish (to taste)
Pinch of salt and paprika
Instructions:
Make the crepes:
Combine ingredients: In a blender or food processor, combine the flour, eggs,
milk, water, melted butter, salt, and paprika. Blend until the batter is smooth.
Alternatively, you can whisk the ingredients together in a bowl.
Rest the batter: For best results, cover the batter and refrigerate for at least
30 minutes, or up to an hour, to allow the flour to fully hydrate. This makes the
crepes more tender.
Cook the crepes: Heat a nonstick skillet or crepe pan over medium-high heat.
Brush lightly with butter. Pour about 1/4 cup of batter into the center of the pan,
swirling immediately to create a thin, even layer. Cook for about 30–60 seconds,
until the edges begin to brown and the surface looks set. Flip and cook for another
10–20 seconds.
Stack: Slide the finished crepe onto a plate. Continue with the remaining batter,
stacking the crepes as you go.
Prepare the filling:
Sauté onions: In a skillet, melt 1 tablespoon of butter over medium heat.
Add the sliced onions and cook, stirring occasionally, until they are soft and
caramelized, about 10–15 minutes.
Warm the beef: Add the thinly sliced roast beef to the pan with the onions,
just long enough to warm it through.
Assemble the crepes:
Preheat oven: Preheat your oven to 350°F (175°C).
Fill the crepes: Arrange the crepes on a baking sheet. Spoon a portion of the
caramelized onions and warmed roast beef onto one half of each crepe.
Fold the crepes in half or roll them up.
Heat: Cover the baking sheet with foil and bake for 10–15 minutes, or until the
crepes are heated through.
Make the horseradish sauce:
Combine: While the crepes are heating, mix the sour cream, horseradish, salt, and
paprika in a small bowl until well combined.
Serve:
Plate and garnish: Place the warm crepes on plates and spoon the horseradish cream
sauce over the top. Serve immediately.
