Khanom Buang

Khanom buang are Thailand's delightful crispy crepes: a thin, crackling shell filled with sweet coconut meringue and golden egg threads. They are a beloved market snack, as pretty as they are delicious, and surprisingly fun to make at home.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

320

Ingredients

• 100 g rice flour
• 50 g mung bean flour (or cornflour)
• 1 egg yolk
• 150 ml coconut milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 egg whites
• 3 tablespoons sugar, for the meringue
• 1 tablespoon coconut cream
• 2 tablespoons sweetened shredded coconut
• 2 tablespoons golden egg threads (foi thong) or sweetened coconut
• Vegetable oil, for the pan

Instructions

1. Whisk the rice flour, mung bean flour, egg yolk, coconut milk, sugar and salt into a smooth batter.
2. Beat the egg whites with the sugar and coconut cream until soft peaks form.
3. Heat a lightly oiled small pan and spread a thin layer of batter in a circle.
4. Cook for 1 minute until the edges crisp and lift.
5. Spoon a little meringue onto one half of the crepe.
6. Top with shredded coconut and golden egg threads.
7. Fold the crepe in half and serve immediately while crisp.

Pro tips

• The batter must be very thin, or the crepes will be chewy instead of crisp.
• Work quickly once the crepe is in the pan, as it cooks in a minute.
• Keep the pan lightly oiled, not swimming in oil.
• Eat them straight away; they soften quickly.

Frequently asked questions