recipes from the escobosa kitchens

Crêpes (Pannekoeken)

Just like they make in the Grote Markt in Brugge: crispy on the edges, soft and nutty in the middle and exceptionally thin. Roll up with brown sugar, butter and a squeeze of lemon or filled with jam and dusted with powdered sugar.

Source: Laura DeConinck Escobosa

Crêpes (Pannekoeken)

Ingredients for about 4 people

  • ¾ cup all-purpose flour
  • 1 cup milk (1 or 2%)
  • 1 tablespoon sugar
  • 2 eggs
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon Grand Marnier or brandy (optional)
  • ¼ cup melted butter


  1. In a blender, mix milk and eggs until foamy.
  2. Add 3 tablespoons of melted butter, vanilla and (if applicable) liqueur. Pulse.
  3. Add flour, sugar and salt. Pulse for 10 seconds.Batter should be runny enough to flow not dribble from a spoon. Adjust by adding additional flour or milk as needed.
  4. Let the batter rest for 30 minutes (overnight is even better).
  5. Take a spoonful of butter and let it melt in pan on medium high heat. [Ed. Ideally, you are using two crêpe pans side by side to increase your throughput.]
  6. Use a ladle to poor mixture onto the skillet while with the other hand turning the skillet such that the mixture is even over the skillet.
  7. Turn the crêpe when the edges appear to be crisping.
  8. Every few crêpes, you will want to add a tiny bit more butter to the pan.
  9. Warm finished crêpes in 200-degree oven until finished cooking. (But not too long or they can start to dry out.)