Khanom Buang
Delicate, crispy Thai crepes folded over a sweet meringue cream and crowned with golden egg threads.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Whisk the rice flour, mung bean flour, and water into a thin, smooth batter and let it rest for 20 minutes so the flours hydrate.
- 2
Beat the egg whites with the cream of tartar to soft peaks, then gradually add the sugar and beat to a stiff, glossy meringue.
- 3
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.
- 4
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.
- 5
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.
Plan it in Listahan
Add Khanom Buang to your week, check it against your household's allergens, and build the shopping list automatically.