Thailand Khanom Buang (Thai Crepes)
Known as Thai crepes in English, this popular street food is a type of Thai pancake that resembles a taco but is paper thin and made with rice flour rather than corn. Khanom buang are most often topped or filled with coconut cream, followed by either sweet or savory ingredients. There are three distinct types of khanom buang: original Thai style, Vietnamese style, and royal Thai style, which features a white cream filling and is the most popular. The recipe below is for the royal Thai style.
Recipe Servings: 15
Prep Time
30 minutes
+ 25 minutes resting
+ 25 minutes resting
Cook Time
30 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) lime paste
- 2½ cups (600 ml) water
- ½ cup (100 g) palm sugar
- 2/3 cup (80 g) mungbean flour
- 1 1/3 cups (160 g) rice flour
- 1 large egg
- ¼ tsp (1.25 ml) salt
- 3 egg whites
- 5 drops lemon juice
- ½ cup (100 g) sugar
- 1–2 cups (75–150 g) sweetened dried coconut flakes
Directions
- Combine lime paste and water in a bowl, stirring until paste is dissolved, and then let rest until lime crystals separate and sink to the bottom.
- Reserve ¾ cup (180 ml) of water from the top of the bowl for the recipe. Discard the rest.
- Using a sharp knife or grater, shave 1/2 cup (100 g) palm sugar from a cake of palm sugar, avoiding large chunks.
- Sift mungbean flour and rice flour into a large mixing bowl.
- Add egg, ¾ cup (180 ml) reserved lime water, palm sugar, and salt, mixing well. Set aside for 10–15 minutes.
- Combine egg whites and lemon juice in a bowl and beat with an electric mixer until egg whites form medium-firm mounds, about 60–90 seconds.
- Sprinkle sugar over egg whites, mixing on medium speed until sugar is incorporated.
- Return mixer to high speed and beat for 2–3 minutes, until mixture is shiny and thick.
- Place a griddle over medium-high heat or preheat an electric griddle.
- Take a kra-ja (a flat, circular batter spreader) and circle it around in the batter.
- Let the batter drop from the kra-ja onto the griddle and spread batter in a circle while turning the kra-ja in a circular motion. The batter should be spread very thin.
- Repeat process to create three or four pancakes.
- Rinse the kra-ja, dip it in the white cream, and spread cream on pancakes still on the griddle.
- Top cream with sweetened coconut flakes.
- Use a spatula to lift half of the khanom buang and fold it over the other half, creating a taco-shell shape.
- Remove from heat and repeat cooking process with remaining batter.
- Serve hot.
For Crepes:
For Cream Filling:
For Assembly:
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