Deze recept vertalen naar uw taal... De pagina wordt automatisch vernieuwd.
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.
🧂 Ingrediënten
- 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.)
👨🍳 Instructies
- 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.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 15 minutes for remaining crepes
💡 Pro Tips
- ✓The 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.
- ✓Work quickly when spreading the batter and adding toppings to ensure the crepe cooks evenly and remains crispy.
- ✓For a savory version, omit the sugar from the batter and use savory fillings like seasoned minced shrimp or pork, and chopped scallions.
- ✓If 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.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- 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.