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 ingredients that can make them either sweet or savory. 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: Makes 15–20 khanom buang
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
Pancake:- 2/3 cup (80 g) mungbean flour
- 1 1/3 cups (160 g) rice flour
- 1 large egg
- 1/2 cup (100 g) palm sugar
- 1 Tbsp (15 ml) lime paste
- 2 1/2 cups (600 ml) water
- 1/4 tsp (1.25 ml) salt
- 3 egg whites
- 1/2 cup (100 g) sugar
- 5 drops lemon juice
- 1–2 cups (75–150 g) sweetened dried coconut flakes
Directions
- Batter:
- In a pitcher or bowl, prepare lime water by combining lime paste with water. Stir well until paste is dissolved and let sit until lime crystals separate and sink to the bottom. Use 3/4 cup (180 ml) of water from the top of the container 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, lime water, palm sugar, and salt. Mix well. Set aside for 10 to 15 minutes.
- Cream filling:
- In a mixing bowl, combine egg whites and lemon juice and beat with an electric mixer or stand mixer with a whisk attachment. Beat on high until egg whites form medium-firm mounds, about 60–90 seconds.
- Sprinkle sugar over egg whites, mixing on medium speed.
- Once sugar is incorporated, return mixer to high speed and beat for 2–3 minutes, until mixture is shiny and thick.
- Khanom buang:
- Preheat an electric pancake griddle to medium-high.
- 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. Do this to create 3 or 4 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.
- With a spatula, lift half of the khanom buang and fold it over the other half, creating a taco-shell shape.
- Remove from heat and repeat with remaining batter.
- Serve hot.
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