Khanom Buang
Thai Crispy Crepes
Khanom Buang, also known as Thai crispy crepes or Thai sweet crepes, are a popular Thai street food snack. These delicate, crispy crepes are made from a thin batter, cooked until golden and crisp, and then filled with a sweet meringue and various toppings. They can be enjoyed in sweet or savory variations.
🧂 Ingredients
- 100 g Rice flour(Provides structure and crispness.)
- 50 g Mung bean flour(Adds a slightly chewy texture and helps bind the batter.)
- 4 Egg whites(For the meringue topping. Ensure they are at room temperature for best volume.)
- 100 g Granulated sugar(Divided: some for the batter, some for the meringue.)
- 200 ml Water(For the crepe batter.)
- 2 tbsp Vegetable oil(For greasing the pan and potentially adding to the batter for crispness.)
- Sweet toppings(Examples: shredded sweetened coconut, foi thong (golden egg yolk threads), candied fruits.)
- Savory toppings(Examples: finely chopped cooked shrimp, green onions, and a sprinkle of chili flakes.)
👨🍳 Instructions
- 1
Prepare the crepe batter: In a medium bowl, whisk together the rice flour and mung bean flour. Gradually whisk in the water until a smooth, thin batter forms, free of lumps. Stir in half of the granulated sugar (50g) and the vegetable oil. The batter should have the consistency of thin cream.
⏱️ 10 minutes - 2
Make the meringue: In a clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining granulated sugar (50g) while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 10 minutes - 3
Cook the crepes: Heat a non-stick crepe pan or a lightly oiled flat-bottomed skillet over medium heat. The ideal temperature is around 180°C (350°F). Lightly grease the pan with oil. Pour a small ladleful of batter into the center of the hot pan and quickly swirl the pan to create a thin, even circle, about 4-5 inches in diameter. Cook for about 1-2 minutes, or until the edges begin to lift and turn golden brown. The crepe should be crispy.
⏱️ 25 minutes - 4
Assemble the Khanom Buang: Carefully remove the cooked crepe from the pan and place it on a clean surface. Immediately spread a thin layer of the meringue over half of the crepe. Sprinkle with your chosen sweet or savory toppings. Fold the crepe in half to form a semi-circle. Serve immediately to enjoy the crisp texture.
⏱️ 5 minutes
💡 Pro Tips
- ✓For extra crispiness, ensure the batter is very thin and the pan is sufficiently hot.
- ✓The crepes are best enjoyed immediately after cooking and assembly as they lose their crispness quickly.
- ✓A special Khanom Buang mold or a non-stick crepe pan is recommended for best results.
- ✓Experiment with different sweet and savory topping combinations.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Sweet version: Typically topped with foi thong (golden egg yolk threads) and shredded sweetened coconut.
- Savory version: Often topped with finely chopped cooked shrimp, green onions, and a touch of chili.