Cherry & Dennis Helper Habitat
Thai Khanom Buang Crispy Crepes
泰式脆薄餅（Khanom Buang）
Recipe overview
Small Thai street-style crisp crepes made with rice and mung bean flour, sweet egg-white cream and cooked egg-yolk threads.
01
Ingredients
Main ingredients
- 150 g rice flour
- 50 g mung bean flour
- 1 egg
- 220 ml water
- 80 g ready-to-eat cooked foi thong egg-yolk threads
Sweet cream filling
- 2 pasteurized egg whites
- 60 g palm sugar
- 25 g fine sugar
02
Tools
- measuring cup
- mixing bowls
- whisk
- electric hand mixer
- nonstick flat pan
- thin spatula
03
Steps
Step 1
Measure flours
Weigh rice and mung bean flours, mix, and sift into a bowl.
Step 2
Whisk egg
Beat the whole egg with fine sugar in another bowl.
Step 3
Mix batter
Gradually add water to the egg, then whisk in the flours until smooth.
Step 4
Rest batter
Cover and rest the batter for 10 minutes to hydrate the flours.
Step 5
Whip cream
Beat pasteurized egg whites with palm sugar until glossy and stiff; keep chilled until needed.
Step 6
Portion threads
Separate the ready-to-eat cooked foi thong into small topping portions.
Step 7
Heat pan
Preheat a clean nonstick flat pan over medium-low heat without oil.
Step 8
Test crepe
Cook one teaspoon of batter as a thin test disc and adjust the heat.
Step 9
Spread discs
Spoon small amounts of batter and quickly spread each into a thin circle.
Step 10
Crisp shells
Cook until the edges are golden and the surface is dry, then let the underside crisp.
Step 11
Add filling
Spread a little sweet egg-white cream on each hot shell and top with cooked foi thong.
Step 12
Fold and serve
Cook about 30 seconds more to set the topping surface, fold each crisp shell, and serve immediately.
Common mistakes
- Too much batter makes a soft pancake rather than a crisp shell.
- High heat burns the bottom before the top dries.
Tips
Use medium-low heat and eat at once for a crisp shell.
Use pasteurized egg whites; omit the lightly heated foam for children, pregnant people or anyone with reduced immunity.
