Thai
Khanom Buang
These small Thai crispy crepes have a thin, lacy shell filled with sweet egg-white cream and either golden foi thong or fragrant coconut-shrimp topping. They are best eaten warm, when the edges are crisp and the filling is still soft.
Watch it madeKhmer Fusion Food · 9:23
Ingredients
- Rice flour1/2 cup
- Mung bean flour2 tbsp
- Palm sugar, finely grated2 tbsp
- Egg yolk1
- Food-grade limewater, clear portion only1/3 cup
- Salt1/8 tsp
- Egg white1
- Fine sugar3 tbsp
- Foi thong, Thai golden egg yolk threads1/3 cup
- Freshly grated coconut1/3 cup
- Cooked shrimp, finely minced3 tbsp
- Coriander root, minced1 root
- Garlic, minced1 clove
- White peppercorns1/4 tsp
- Palm sugar for savory topping1 tsp
- Fish sauce1 tsp
- Ground dried shrimp1 tsp
- Annatto oil or a pinch of turmeric mixed with oil1 tsp
- Cilantro leaves1 tbsp
Method
- Make the crepe batter by whisking rice flour, mung bean flour, grated palm sugar, egg yolk, limewater, and salt until smooth, then rest for 20 minutes.
- Pound coriander root, garlic, and white pepper into a fine paste with a mortar and pestle.
- Heat annatto oil in a small pan, fry the coriander-garlic paste until fragrant, then add minced shrimp, grated coconut, ground dried shrimp, palm sugar, and fish sauce.
- Stir the savory topping over medium-low heat until moist but not wet, then set aside.
- Make the cream by whisking egg white and fine sugar in a heatproof bowl over barely simmering water until warm and glossy, then beat until thick, white, and spreadable.
- Heat a flat Thai khanom buang pan or a well-seasoned flat griddle over medium-low heat until evenly hot.
- Spoon a small oval of batter onto the dry pan and spread it very thinly with the back of the spoon, about 3 inches wide.
- Cook until the crepe turns pale golden and the edges begin to lift and crisp.
- Spread a thin layer of egg-white cream over the center of the crepe while it is still on the pan.
- Top half of the crepes with foi thong and the other half with the coconut-shrimp topping and a few cilantro leaves.
- When the underside is crisp and lightly browned, fold each crepe gently in half with a thin spatula.
- Serve immediately while the shells are crisp and the fillings are warm.
Common questions
Can I substitute ingredients in Khanom Buang batter if I can't find limewater or mung bean flour?
Yes. If you can’t find limewater, use a small amount of baking soda dissolved in water, but the crispness may be slightly less. Replace mung bean flour with a little extra rice flour, though the flavor will be milder.
How long does it take to make Khanom Buang from start to finish?
Plan for about 1 to 1.5 hours. The batter needs 20 minutes resting, the fillings take around 20–30 minutes, and cooking each crepe is quick once the pan is properly heated.
What are the most common mistakes when making Khanom Buang?
The biggest mistakes are batter that’s too thick, a pan that’s not hot enough, and fillings that are too wet. Also avoid spreading the cream too thick, or the crepe will soften and lose its crisp shell.
Can I make Khanom Buang ahead of time or store leftovers?
Cooked shells are best eaten right away, but you can store them in an airtight container at room temperature for a few hours. Keep fillings refrigerated separately and assemble just before serving to preserve the crisp texture.
How should I serve Khanom Buang for the best texture and flavor?
Serve it immediately after assembling, while the shell is still crisp and the cream is fresh. Add a little sweet foil thong and the savory topping on each crepe, then fold gently and eat right away.