Kanom Buang (Thai Crispy Crepes)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving