Crepes, wait, are those the really thin pancakes? OMG, I love those!

We all know the American pancakes, and maybe you’ve even tried the Dutch ones. But having crepes (or “craypes”, as Ricky Bobby calls them) in your repertoire means you can up your game. You have breakfast, lunch (or dinner), and now also dessert completely covered. This is a simple recipe for tasty crepes or “really thin pancakes”.

Fire and Water

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UPDATE - Since I first tried this recipe, I took another look at improving it. I wasn't too pleased with the color of the bun: a direct result of unbleached flour, making it grey more than white. I replaced the unbleached AP flour with bleached flour. Not as healthy, but you eat with the eyes too. Secondly, it is crucial to not overfill the buns. Using less filling will give the buns more room to proof and create a smoother skin. Follow these steps and you'll get a bun that looks as good as it tastes. 

Bapao or Steamed, Filled Buns

When I think of baking, I think of a hot oven, heat, and fire. I think of a brown, golden, crunchy and crispy crust. Especially with breads, I think, the crispier and darker the crust, the better. But these steamed filled bapao buns are everything but that.

This wonderful, elegant, smooth, silky and tart-instead-of-sweet pie is a beautiful addition to the desert table or perfect company for an afternoon tea.

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This pie is one of my brother’s favorites. I come from a family that has always baked and cooked, but my brother took it to another level. My brother is now a successful engineer, busy engineering things I have difficulty comprehending the first time he explains them to me. He is also a classically French-schooled chef. He holds the French techniques in great value, and told me to make a lemon pie the traditional way. And so I did.

The breakfast of champions: preferably in a thick stack, with syrup

As you know, your Orange Baker is Dutch-American. From the Dutch side, we pride ourselves on having amazing sweet and savory pancakes. On my trips to the USA, and even more so, when I moved here, I got introduced to the American-style pancakes. The fluffy, thick and airy pancakes make for a solid breakfast. A bit of butter and a little bit of or syrup jam is a fixed breakfast option in the Orange Baker household.

Updated Recipe – I have found that increasing the amount of baking powder by as little as 2 grams, to 10 grams, creates fluffier pancakes without affecting the flavor. The recipe below uses the new, improved amounts.

Thin, frying-pan baked pancakes, that can be made either sweet or savory.

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Pancakes. The children’s treat in the Netherlands, and the cornerstone of a good Sunday breakfast in the U.S. of A. It is technically not baking, but it involves a doughy batter, and it has cake in the name. Good enough for me. This blog will contain one of the two recipes: Dutch style flat pancakes.