19min 4 ppl
Khanom Buang (Thai Crispy Crepes)
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
220 kcalper person
Protein 4g
Carbs 28g
Fats 10g
About this dish
Thin, lacy rice flour crepes are crisped on a griddle, then folded around a fluffy meringue and shredded coconut topping for a classic Thai street-food sweet.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Egg whitesfor the meringue topping2
Tins & Jars
- Coconut Milkfor the shell batter150 ml
Dried Goods
- Rice flourfor the shell100 g
- Tapioca Starchfor the shell30 g
- Caster sugar20 g for the shell, 30 g for the meringue topping50 g
- Desiccated Coconutfor the topping60 g
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Vegetable Oilfor greasing the griddle15 ml
Utensils
- Mixing bowl
- Large frying pan
- Chopping board
Method
1
Whisk the rice flour, tapioca starch, 20 g of the sugar, the salt and the coconut milk together in a bowl to make a smooth, thin batter.
Approx. 6 minutes
2
Whisk the egg whites with the remaining sugar in a separate bowl until thick and glossy to make the meringue topping.
Approx. 6 minutes
3
Heat a small non-stick griddle over medium heat and brush lightly with the vegetable oil.
Approx. 3 minutes
4
Spoon a thin layer of batter onto the hot griddle and spread it into a thin circle with the back of the spoon; cook for 3 minutes until the edges lift and crisp.
Approx. 5 minutes
5
Spread a spoonful of the meringue over half of each crepe and scatter with the desiccated coconut.
Approx. 6 minutes
6
Fold the crepes in half over the topping and lift onto a plate to cool briefly before serving.
Approx. 4 minutes
