Khanom Buang

Beat the egg whites with the cream of tartar to soft peaks, then gradually add the sugar and beat to a stiff, glossy meringue.

Heat a nonstick skillet over low heat and spread a thin 3-inch circle of batter, cooking gently for 1-2 minutes until the edges lift and the crepe turns crisp without browning.

While still on the heat, pipe a line of meringue cream down the center, then top with a pinch of golden egg threads and shredded coconut.

Use a thin spatula to fold the crisp crepe in half over the filling, then transfer to a rack to set and crisp further before serving.