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A plate of folded Thai crepes, known as Khanom Buang, topped with a soft-boiled egg and shredded cheese. A fork, napkin, and small bowls of coconuts and sauce are nearby. Perfect for those seeking an exotic twist on the classic crepe recipe.

Khanom Buang Thai Crepes Recipe

A woman with shoulder-length wavy hair is smiling, standing indoors with greenery in the background. She is wearing a white V-neck shirt and a necklace.Jasmine Ito
Khanom Buang, also known as Thai crispy crepes, are a beloved street food in Thailand. These thin, crispy crepes are filled with sweet coconut cream and delicate egg yolk threads, offering a delightful combination of textures and flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Meal Type Desserts, Snacks
Cuisine Asian, Thai
Servings 10 crepes
Calories 88 kcal
Difficulty Easy
Ingredient Cost $7
Shopping Cost$20

Equipment

  • Non-stick skillet or crepe pan
  • Small bowl
  • Spatula
  • Piping bag or spoon

Ingredients
 
 

  • ½ cup rice flour
  • ¼ cup all-purpose flour
  • ¼ cup water
  • ¼ cup coconut milk
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon salt
  • ¼ cup sugar
  • ½ cup whipped coconut cream
  • 2 tablespoons shredded coconut
  • 1 tablespoon sugar for coconut cream
  • ¼ cup egg yolk threads foi thong
  • Optional toppings: toasted sesame seeds candied fruit

Instructions
 

Prepare the Batter:

  • In a small bowl, whisk together the rice flour, all-purpose flour, water, coconut milk, turmeric, salt, and sugar until smooth and lump-free. Set aside.
    1/2 cup rice flour, 1/4 cup all-purpose flour, 1/4 cup water, 1/4 cup coconut milk, 1/4 teaspoon turmeric powder, 1/4 teaspoon salt, 1/4 cup sugar

Make the Coconut Cream Filling:

  • In a separate bowl, mix the whipped coconut cream, shredded coconut, and 1 tablespoon sugar. Set aside.
    1/2 cup whipped coconut cream, 2 tablespoons shredded coconut, 1 tablespoon sugar

Cook the Crepes:

  • Heat a non-stick skillet over medium heat. Lightly grease the pan if necessary. Pour a small amount of the batter (about 1 tablespoon) onto the pan and spread it out into a thin circle. Cook for 1-2 minutes until the edges become crispy and the center is cooked through.

Add Fillings:

  • Once the crepe is cooked, spread a small amount of the coconut cream mixture in the center of the crepe. Add a small portion of the egg yolk threads (foi thong) and any other optional toppings.
    1/4 cup egg yolk threads, Optional toppings: toasted sesame seeds

Fold the Crepe:

  • Carefully fold the crepe in half, pressing gently to hold its shape. Repeat with the remaining batter and fillings.

Serve:

  • Serve the crispy crepes fresh and hot, perfect as a snack or dessert.

Notes

Egg Yolk Threads (Foi Thong): These are traditional in Thai desserts and can be found at Asian grocery stores or made at home by dripping egg yolks into simmering sugar syrup.
Customization: You can experiment with savory fillings like shrimp or vegetables if desired, though the sweet version is most popular.

Nutrition

Calories: 88kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 64mgPotassium: 30mgFiber: 0.4gSugar: 7gVitamin C: 0.1mgCalcium: 3mgIron: 0.4mg
Keyword crispy crepes, Khanom Buang, Street Food, sweet coconut crepes, Thai crepes

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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