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Kanom Buang
Thai Crispy Crepes
Kanom Buang are delicate, crispy Thai crepes, often referred to as 'Thai crispy pancakes' or 'Thai tacos'. These popular street snacks feature a paper-thin, golden-brown shell filled with a variety of sweet or savory toppings. This recipe focuses on the classic sweet version with foi thong and coconut.
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- 100 g Rice flour(Provides the primary structure and crispiness.)
- 50 g Mung bean flour(Adds a slight chewiness and helps bind the batter.)
- 100 ml Coconut cream(Full-fat coconut cream is recommended for richness.)
- 3 Egg whites(Helps create a light and airy batter. Ensure no yolk is present.)
- 150 ml Water(To achieve the correct batter consistency.)
- 1 tbsp Sugar(For the batter, to aid in browning and slight sweetness.)
- 1/4 tsp Salt(Enhances the flavors.)
- for greasing Vegetable oil(Or other neutral oil for greasing the griddle.)
- 100 g Foi thong (golden threads)(A traditional sweet topping made from egg yolks and sugar. Available at Asian markets or can be made from scratch.)
- 50 g Shredded unsweetened coconut(Lightly toasted for enhanced flavor and aroma.)
- for drizzling (optional) Sweetened condensed milk(Adds extra sweetness and creaminess.)
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- 1
Prepare the batter: In a medium bowl, whisk together the rice flour and mung bean flour. Gradually whisk in the coconut cream, egg whites, water, sugar, and salt until you have a smooth, thin batter, similar in consistency to heavy cream. Strain the batter through a fine-mesh sieve to remove any lumps. Cover the bowl and let the batter rest at room temperature for at least 20 minutes to allow the flours to fully hydrate.
â±ïž 10 minutes prep + 20 minutes resting - 2
Prepare the toppings: If your shredded coconut is not already toasted, lightly toast it in a dry pan over medium-low heat until fragrant and lightly golden. Set aside. Gently separate the foi thong into smaller strands. Have all toppings ready for assembly.
â±ïž 5 minutes - 3
Heat and grease the griddle: Heat a non-stick crepe pan or a flat griddle over medium heat. The surface should be hot enough that a drop of water sizzles and evaporates quickly. Lightly grease the surface with vegetable oil using a paper towel or a pastry brush. Wipe off any excess oil.
â±ïž 5 minutes - 4
Cook the crepes: Ladle about 2-3 tablespoons of batter onto the hot griddle. Immediately swirl the pan or use the back of the ladle to spread the batter into a very thin, even circle, about 6-8 inches in diameter. Cook for about 30-60 seconds, or until the edges start to lift and the crepe is lightly golden brown and looks dry on top. It should be very thin and delicate.
â±ïž 1 minute per crepe - 5
Add toppings and fold: Working quickly while the crepe is still on the griddle, sprinkle a small amount of foi thong and toasted shredded coconut onto one half of the crepe. Drizzle with sweetened condensed milk, if using. Carefully fold the crepe in half using a spatula, creating a half-moon shape. Gently slide the folded crepe onto a plate.
â±ïž 30 seconds per crepe - 6
Serve immediately: Kanom Buang are best enjoyed immediately while they are still warm and crispy. Repeat steps 4 and 5 with the remaining batter, greasing the griddle lightly between crepes as needed. The total cooking time will depend on how many crepes you make and how quickly you work.
â±ïž 15 minutes for remaining crepes
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- âThe key to Kanom Buang is achieving a very thin and crispy crepe. Don't make the batter too thick, and ensure your griddle is sufficiently hot.
- âWork quickly when spreading the batter and adding toppings to ensure the crepe cooks evenly and remains crispy.
- âFor a savory version, omit the sugar from the batter and use savory fillings like seasoned minced shrimp or pork, and chopped scallions.
- âIf the crepes become soft, you can briefly reheat them on a dry pan or in a low oven (around 100°C/210°F) to re-crisp them, though they are best fresh.
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- Savory Kanom Buang: Use a batter without sugar and fill with a mixture of sautéed shrimp or pork, garlic, and herbs.
- Fancier Sweet Toppings: Include meringue swirls, candied fruits, or sweet corn kernels.
- Different Coconut Preparations: Use fresh grated coconut or coconut flakes.