You’ll discover Khanom Buang, Thailand’s iconic crispy crepes, served fresh from both street carts and royal kitchens since the Ayutthaya period. These delicate treats feature a lacy, paper-thin shell made from rice and mung bean flour, filled with either sweet coconut cream and palm sugar or savory minced shrimp and scallions. Their perfect balance of textures and versatile fillings offers just a glimpse into Thai culinary mastery.

Key Takeaways

• Khanom Buang is a traditional Thai dessert featuring thin, crispy crepes filled with sweet or savory ingredients.
• The crepes are made from rice flour, mung bean flour, coconut milk, and eggs, creating a delicate, lacy texture.
• Classic fillings include sweet coconut cream with palm sugar or savory options with dried shrimp and scallions.
• The crepes are cooked on one side only at medium-high heat until golden and crispy.
• This street food originated in royal Thai kitchens during the Ayutthaya period and remains popular today.

History

Although the exact origins of Khanom Buang remain unclear, these delicate Thai crepes have been a beloved street food since the Ayutthaya period of Thailand’s history (1351-1767).

You’ll find their cultural significance deeply rooted in royal Thai cuisine, where they were once served exclusively in palace kitchens before making their way to the streets.

Over centuries, regional variations have emerged throughout Thailand, with each area adding its own twist to the recipe.

While central Thailand’s version features a crispy coconut-cream filled crepe topped with shredded coconut and sweet meringue, you’ll discover savory versions in the north containing minced chicken or pork.

The crepe’s Portuguese-influenced cooking technique suggests possible European connections, though today’s Khanom Buang remains distinctly Thai in its flavors and preparation methods.

Recipe

Ingredients:

For the crepe batter:

• 1 cup rice flour
• 1/2 cup mung bean flour
• 1 cup coconut milk
• 1/2 cup water
• 1 egg
• 1/4 tsp salt

For the filling:

• 1 cup shredded coconut
• 1/2 cup palm sugar
• 2 tbsp meringue powder
• Food coloring (optional)
• 1/2 cup chopped scallions
• 1/2 cup dried shrimp, chopped

Instructions:

1. Mix rice flour, mung bean flour, coconut milk, water, egg, and salt until smooth. Let rest for 30 minutes.

2. For sweet filling, cook shredded coconut and palm sugar over low heat until combined.

3. Make meringue by mixing meringue powder with water according to package instructions. Add food coloring if desired.

4. Heat a small non-stick pan over medium heat.

5. Pour a small amount of batter to make a thin crepe.

6. When edges start to curl, add filling:

• For sweet version: coconut-palm sugar mixture and meringue
• For savory version: chopped scallions and dried shrimp

7. Cook until crepe is crispy on the edges.

8. Fold the edges to create a square shape.

9. Serve immediately while still crispy.

Yield: 15-20 crepes

Cooking Steps

When making khanom buang, you’ll start by combining your dry ingredients in one bowl and wet ingredients in another before whisking them together into a smooth, thin batter.

You’ll need to heat your pan until it’s properly hot – around 350°F (175°C) – before pouring small circles of batter to create lacy, crisp edges.

Once the crepes turn golden brown, you’ll add your sweet or savory fillings while they’re still warm and fold them into their signature shape before serving.

step 1. Mix Dry Batter Ingredients

Begin by combining the dry ingredients for the crepe batter in a large mixing bowl.

You’ll need rice flour and all-purpose flour in equal parts to achieve the ideal crispy yet pliable texture that’s characteristic of Khanom Buang. These flour types work together – the rice flour provides crispiness while the all-purpose flour guarantees structure.

Add a pinch of salt and white sugar to balance the flavors.

Sift all dry ingredients together to remove any lumps and guarantee even distribution. This step is essential for achieving the proper batter consistency later.

If you’re planning to make savory crepes, you can add a touch of white pepper at this stage.

The dry mixture should be well-integrated and uniform in appearance before moving on to the wet ingredients.

step 2. Mix Wet Batter Ingredients

The wet ingredients bring life to your Khanom Buang batter, transforming the dry flour mixture into a silky-smooth consistency.

In a separate bowl, whisk together coconut milk, water, and eggs until well combined. Make certain your liquids are at room temperature to prevent the coconut milk from curdling.

Gradually pour the wet ingredients into your dry mixture while whisking continuously to avoid lumps. You’ll want to achieve a batter consistency that’s similar to heavy cream – fluid enough to spread thinly but thick enough to hold its shape.

If needed, strain the batter through a fine-mesh sieve to guarantee it’s perfectly smooth. Let the mixture rest for 15-20 minutes to allow the flour to fully hydrate.

step 3. Heat Pan Until Hot

Firing up your pan to the perfect temperature marks an essential step in creating authentic Khanom Buang.

Place your cooking surface over medium-high heat and allow it to warm up gradually for about 3-5 minutes. You’ll know your pan has reached the ideal temperature when a few drops of water dance and evaporate immediately upon contact.

For these delicate Thai crepes, you’ll want to maintain a consistent pan temperature throughout the cooking process.

If your pan gets too hot, the crepes will brown too quickly and won’t develop their signature lacy texture. Too cool, and they won’t crisp properly.

Test the first crepe – it should turn golden within 30 seconds on each side. Adjust your heat accordingly to achieve the perfect balance.

step 4. Pour Batter in Circles

Mastering the circular pour technique creates the signature lacework pattern of Khanom Buang.

You’ll want to pour about 2-3 tablespoons of batter in a quick, continuous circular motion, starting from the center and working outward. Keep your hand steady and maintain consistent batter consistency for even distribution.

As you pour, make sure your circles overlap slightly to create the delicate web-like pattern characteristic of these Thai crepes. The batter should be thin enough to spread easily but thick enough to hold its shape.

If you’re finding the pouring technique challenging, practice by holding the ladle about 6 inches above the pan and moving your wrist in fluid motions. You’ll know you’ve got it right when you see small holes forming throughout the crepe.

step 5. Add Fillings and Serve

Once your crepe shows a golden, lacy pattern, it’s time to add those classic Thai fillings.

For sweet fillings, spread a thin layer of sweet coconut cream (sang kaya) followed by foi thong (golden egg threads) or candied meringue. For savory fillings, layer minced shrimp or chicken with shredded coconut and cilantro.

• Spread your chosen filling while the crepe is still on the griddle to help it melt and meld with the hot surface.
• Fold the edges up slightly to create a shallow cup shape that’ll hold your toppings.
• Serve immediately while the crepe is still crispy and the fillings are warm.

Your khanom buang should have a delicate crunch that gives way to soft, flavorful fillings.

The contrast between the crispy crepe and smooth toppings creates that signature Thai street food experience.

Cooking Tips

To achieve the perfect khanom buang, you’ll need to maintain precise temperature control on your crepe griddle or pan. Keep it at medium-high heat to guarantee the batter crisps properly without burning. If you’re using a traditional crepe pan, let it heat for 3-4 minutes before starting.

For the best cooking techniques, spread the batter in a thin, even layer using a circular motion. Don’t flip the crepe – it should cook on one side only until golden and crispy.

If coconut cream isn’t available, you can substitute with heavy cream mixed with coconut extract as an alternative filling base. Watch for bubbles forming on the surface – they’re your signal that the crepe is nearly done.

You’ll know it’s ready when the edges start curling up slightly.

Final Thoughts

Whether you’re a street food enthusiast or home cook, khanom buang offers a delightful gateway into Thai cuisine’s sweet-savory spectrum.

These crispy crepes embody centuries-old culinary traditions while remaining a beloved modern-day treat. The interplay of textures and flavor combinations makes them truly unique in Thai street food culture.

• The versatility of khanom buang lets you experiment with both traditional and contemporary fillings, from classic coconut cream to innovative fusion combinations.
• Their portable nature and quick cooking time make them perfect for parties, food stalls, or casual home entertaining.
• The distinct contrast between the crispy shell and soft fillings represents the sophisticated balance that’s characteristic of Thai cuisine’s layered flavor profiles.

Frequently Asked Questions

Can Khanom Buang Be Made Ahead and Stored for Later Consumption?

You’ll get the best results eating these right away, but you can prepare fillings ahead. Store crispy shells separately in an airtight container for 1-2 days maximum.

What Are the Best Substitutes for Traditional Thai Ingredients in This Recipe?

You’ll find coconut cream replaces foi thong, meringue substitutes sweet egg threads, and peanut butter works for mung beans. For savory versions, try cream cheese instead of shrimp floss.

How Long Does It Take for Beginners to Master Making Khanom Buang?

You’ll need about 3-4 weeks of consistent practice techniques to master the basic crepe-making. Start with simpler recipe variations before attempting complex fillings and achieving the signature crispy texture.

Are There Any Gluten-Free Variations of Khanom Buang Available?

You can make gluten-free versions using rice flour, coconut flour, or mung bean flour. These alternative flours create a crispy texture while staying authentic to traditional flavors and fillings.

What Drinks Pair Well With Khanom Buang?

Like a perfect dance partner, Thai iced tea complements your crepes beautifully. You’ll love how traditional cha yen’s sweetness balances savory fillings, while cold coconut water refreshes between sweet bites.