Crepes St. Jacques is a copycat recipe from the old Magic Pan restaurant chain, and the flavor is outstanding. If you enjoy seafood, this is the recipe to try. It has a savory bechamel sauce with scallops, mushrooms, and cheese.
I knew it wouldn’t take long for me to try a savory crepe dish. After having so much fun making sweet crepes, I had to go for Savory. (See Fresh Fruit-Filled Crepes.) This is Crepes St. Jacques, a seafood crepe filled with scallops cooked in a mushroom bechamel sauce and accented with cheese.
I looked up Coquilles St. Jacques crepes on Google and immediately found a copycat recipe for a dish that The Magic Pan restaurant chain used in the ’70s. It was from Uncle Phaedrus at www.hungrybrowser.com.
I then looked at another website that had the identical recipe, and the wording was nearly identical. That was from www.absolutelyfresh.com, which is a Fish Market/restaurant in Omaha, Nebraska.
So that is the recipe I tried, and it is spot on. The taste is complex with lots of scallop flavor, and everything about it works. When I make this again (soon), I will make some additional Mushroom Sauce to pour over the finished crepes.
Here’s a look at the Creamy, scallop filling.
Wrapped, scallop-filled crepes. Another presentation method would be to wrap the sauce in crepes that were trimmed for consistency and not have the sides tucked.
This could be an elegant meal that is assembled in an hour or less. It certainly tastes great.
So glad to find this recipe — i miss the Magic Pan – it was always a favorite of mine – and the crepes st jacques was usually my go-to order along with their lovely green salad with the mandarin oranges and toasted almond slivers. i used to make Julia Child’s Coquille St Jacques back in my dating days (great way to impress a date). My husband and i love scallops so i am going to have to make this one. Thanks for the memories!
I think it’s great that you posted this recipe!! I worked at The Magic Pan in Birmingham Alabama when I was in my early 20s. The BEST food, and “crepes St Jacques” were my favorite. I do believe that they had small pieces of shrimp in them as well.
Thanks for this – I’m going to try it one day. My health doesn’t allow for much currently but I hope it will change this year.
I googled crepe st Jacques one day just to see what came up.
I’m not sure what brought this dish to mind . I used to get them at the magic pan in Atlanta and they were heaven with a spinach salad.
Yum
So I made this dish!
OMG! I was so proud of myself and wished there was someone there to share this bit of heaven with! I will make them again for friends!
It was the best thing I’ve ever put in my mouth,as we say in the south!
Thanks for the recipe!
Hi Linda,
Interesting! You might consider a bit of Old Bay seasoning to compliment the mild fish.
Let us know how it works.
Thanks for the comment.
Joe
I used to work at Magic Pan in high school. I know coquilles st. Jacques is scallops only but I would have sworn they put shrimp in it too. This is virtually the same recipe as Julia Child which I have been making for decades. Nice job on this!
Thanks for finding my website and the Crepes St. Jacques recipe. Thanks for corroborating the recipe details. I thought it might be close to the original. I just love making this a few times each year because it is so darn good.
Hi Barbara,
Thanks for finding my blog.
I think that would work okay and the flavor would still be good. I would heat up the sauce the next day and it may need a bit more milk or half and half added since it would thicken over night. I’ve never tried it, but I think even the crepes could be made a day ahead. Make the crepes and let them cool completely to room temp. Then place them in a stack, separating each one with waxed paper.
Have fun at your luncheon.
Joe
Hi Helen,
Half and half is light cream, around 12% fat. 50% milk and 50% cream. Sorry for the confusion. Using 100% heavy cream in this recipe would be fine too.
He actually means a cup and a half (1 1/2) of the dairy ingredient half and half (an American/Canadian ingredient that is often added to a morning cup of coffee.
Delish. We patronized The Magic Pan during our dating (SF) and early married life (Concord, Ca) 40+ years ago. I always ordered crepes St. Jacques and have craved that flavor off and on ever since. I found healthy crepes for my diabetes at costco (Crepini egg thins with cauliflower) and thought, now I can have Crepes St. Jacques. Googled c st j and there was your post re Magic Pan. Thank u so much. The flavor was so memorable. We tremendously enjoyed revisiting that flavor as well as that time in our lives.
I found scallops on sale and since I already had some crepes frozen decided to make crepes st Jacques always a favourite. As I was driving to the store I worked on remembering the ingredients I’d need. Only bits I do differently is use shallots and gruyere. When I want to cook with a dry white wine, I cheat with dry or extra dry vermouth since it stores with a screw top. I think when we had this in Paris they seemed to have prosciutto in it. Personal opinion I didn’t think leaving it out was an issue. (I’ve always have left it out because of cost and not many other recipes that I’d use it.)
5 stars for sure. This is excellent. Making it again for a friend’s birthday. Don’t even hesitate if you love scallops. I can’t say enough good things about this recipe. Thank you for posting it.
I have made these for years. I found my recipe in a crepe cookbook I bought it the 70s. The only other thing I add is about 12 ounces of raw medium shrimp. Adds another dimension to this dish.
I also add shrimp and a touch of dry sherry instead of white wine. I use to always get these at the Magic Pan in Beverly Hills along with an Orange Almond Salad on the side. so good .
I can’t wait to revisit this recipe! I used to frequent the Garden Crepery in Winnipeg where I live. I loved it there and now I see it was the same as the Magic Pan in the US. Also I love the spinach orange salad. I was in my 20’s and now I’m 70 and can’t wait to try this recipe. It’s exactly like the one I was familiar with. Thank you so much!😍
These are surreal. Absolutely spot on identical flavours of the Crepes St. Jacques served at the former Garden Creperie in Winnipeg, Manitoba. Divine silky sauce swimming with eclectic flavours surrounded by the pillowy tender flavourful crepes. We topped each crepe with some sauce before sprinkling with Gouda cheese. Served with a baby kale and beet salad with a shallot dressing, we were in heaven!
That is so great to hear, the Garden Crêperie was my favorite place to eat for the Crepe St. Jacques and spinach salad. Went there with my Mom for lunches and pretend it was a mini holiday. Miss it so much
When Joe made this I thought I died and went to heaven, it is so amazing. I love crepes, I love mushrooms, and I love scallops but I never would have thought of putting them together, much less would I have believed that the combination would taste so divine.
Kathleen
So glad to find this recipe — i miss the Magic Pan – it was always a favorite of mine – and the crepes st jacques was usually my go-to order along with their lovely green salad with the mandarin oranges and toasted almond slivers. i used to make Julia Child’s Coquille St Jacques back in my dating days (great way to impress a date). My husband and i love scallops so i am going to have to make this one. Thanks for the memories!
Joe Boyle
Hi Kathleen,
Thanks for the comment. I hope you like my version.
Becky Gilbert
I think it’s great that you posted this recipe!! I worked at The Magic Pan in Birmingham Alabama when I was in my early 20s. The BEST food, and “crepes St Jacques” were my favorite. I do believe that they had small pieces of shrimp in them as well.
Thanks for this – I’m going to try it one day. My health doesn’t allow for much currently but I hope it will change this year.
Joe Boyle
Hi Becky,
Thank you for the nice comment. I hope that my recipe lives up to your expectations!
Joe
Cindy Robinson
I googled crepe st Jacques one day just to see what came up.
I’m not sure what brought this dish to mind . I used to get them at the magic pan in Atlanta and they were heaven with a spinach salad.
Yum
So I made this dish!
OMG! I was so proud of myself and wished there was someone there to share this bit of heaven with! I will make them again for friends!
It was the best thing I’ve ever put in my mouth,as we say in the south!
Thanks for the recipe!
Cindy Robinson
Wait I meant to give it 5 stars
Joe
Hi Cindy,
Thanks for the great comment. Glad that you liked the recipe. And it is time for me to make this again also.
Joe
linda ehikhamen
I’m going to try this for lunch today, but using Alaskan codfish instead of scallops. Can’t wait to try it!
Joe
Hi Linda,
Interesting! You might consider a bit of Old Bay seasoning to compliment the mild fish.
Let us know how it works.
Thanks for the comment.
Joe
Andrew
I used to work at Magic Pan in high school. I know coquilles st. Jacques is scallops only but I would have sworn they put shrimp in it too. This is virtually the same recipe as Julia Child which I have been making for decades. Nice job on this!
Joe
Hi Andrew,
Thanks for finding my website and the Crepes St. Jacques recipe. Thanks for corroborating the recipe details. I thought it might be close to the original. I just love making this a few times each year because it is so darn good.
Thank you for taking the time to comment.
Joe
Barbara
I love this recipe and plan to make it for a luncheon tomorrow. Do you think I could make the scallop and sauce the day before?
Joe
Hi Barbara,
Thanks for finding my blog.
I think that would work okay and the flavor would still be good. I would heat up the sauce the next day and it may need a bit more milk or half and half added since it would thicken over night. I’ve never tried it, but I think even the crepes could be made a day ahead. Make the crepes and let them cool completely to room temp. Then place them in a stack, separating each one with waxed paper.
Have fun at your luncheon.
Joe
Sandi Wintz
Great tasting! Thanks!
Helen Broderick
Hi Joe,
Don’t quite understand your 11/2 cup half and half instructions in the sauce ingredients?
Help!!
Thanks Helen ( Australia)
Joe
Hi Helen,
Half and half is light cream, around 12% fat. 50% milk and 50% cream. Sorry for the confusion. Using 100% heavy cream in this recipe would be fine too.
Myra
He actually means a cup and a half (1 1/2) of the dairy ingredient half and half (an American/Canadian ingredient that is often added to a morning cup of coffee.
Roxanne
I tried them today, a very good, straightforward recipe. I will make them again.
Joe
Thanks for the nice comment Roxanne. Glad you liked it.
Pat
Delish. We patronized The Magic Pan during our dating (SF) and early married life (Concord, Ca) 40+ years ago. I always ordered crepes St. Jacques and have craved that flavor off and on ever since. I found healthy crepes for my diabetes at costco (Crepini egg thins with cauliflower) and thought, now I can have Crepes St. Jacques. Googled c st j and there was your post re Magic Pan. Thank u so much. The flavor was so memorable. We tremendously enjoyed revisiting that flavor as well as that time in our lives.
Roxanne
I tried them today as it was one of the most straight forward recipes & they were good. I have saved the recipe.
Debbie
Im allergic to shellfish, so I made it with chicken, was absolutely delicious, thanks for such a great recipe
Joe
Thanks Debbie.
Bobbie
I found scallops on sale and since I already had some crepes frozen decided to make crepes st Jacques always a favourite. As I was driving to the store I worked on remembering the ingredients I’d need. Only bits I do differently is use shallots and gruyere. When I want to cook with a dry white wine, I cheat with dry or extra dry vermouth since it stores with a screw top. I think when we had this in Paris they seemed to have prosciutto in it. Personal opinion I didn’t think leaving it out was an issue. (I’ve always have left it out because of cost and not many other recipes that I’d use it.)
Mark Nicholas
5 stars for sure. This is excellent. Making it again for a friend’s birthday. Don’t even hesitate if you love scallops. I can’t say enough good things about this recipe. Thank you for posting it.
Joe
Thanks Mark. It is very tasty.
Karen Orbesen
I have made these for years. I found my recipe in a crepe cookbook I bought it the 70s. The only other thing I add is about 12 ounces of raw medium shrimp. Adds another dimension to this dish.
Joe
Thanks for the tip Karen, I’ll have to try it with extra shrimp.
Jeanette
I also add shrimp and a touch of dry sherry instead of white wine. I use to always get these at the Magic Pan in Beverly Hills along with an Orange Almond Salad on the side. so good .
Leslie Snowdon
I can’t wait to revisit this recipe! I used to frequent the Garden Crepery in Winnipeg where I live. I loved it there and now I see it was the same as the Magic Pan in the US. Also I love the spinach orange salad. I was in my 20’s and now I’m 70 and can’t wait to try this recipe. It’s exactly like the one I was familiar with. Thank you so much!😍
Joe
Hi Leslie,
Thank you for the comment and I hope you enjoy the Crepes St. Jacques.
Joe
Valerie Barnes
Fantastic! I made it without mushrooms (hubby is sensitive to them), still so good! Thank you!
Joe
Thanks Valerie. Just the flavor of the scallops in the white sauce is enough.
Karine
I made these for my husband’s birthday tonight. Just delicious! Thanks for sharing!!
Joe
Hi Karine,
Thanks for the comment. Happy birthday to your husband, and I’m glad you liked the Crepes St. Jacques.
Janet
These are surreal. Absolutely spot on identical flavours of the Crepes St. Jacques served at the former Garden Creperie in Winnipeg, Manitoba. Divine silky sauce swimming with eclectic flavours surrounded by the pillowy tender flavourful crepes. We topped each crepe with some sauce before sprinkling with Gouda cheese. Served with a baby kale and beet salad with a shallot dressing, we were in heaven!
Joe
Thanks Janet,
I fix this dish when I want something really good tasting. Happy to hear you liked it.
Joe
Charlynne
That is so great to hear, the Garden Crêperie was my favorite place to eat for the Crepe St. Jacques and spinach salad. Went there with my Mom for lunches and pretend it was a mini holiday. Miss it so much
Joe
Hi Charlynne,
So glad you found my recipe. Crepes St. Jacques is one of my favorites. Hope you like it.
Thanks for the comment.
Joe
MaryJo
When Joe made this I thought I died and went to heaven, it is so amazing. I love crepes, I love mushrooms, and I love scallops but I never would have thought of putting them together, much less would I have believed that the combination would taste so divine.
eileen herbert
Wonderful