These crepes look a bit like tacos and are a popular street food in Thailand. They are normally stuffed with cream along with other sweet or savoury toppings. We have used Foi Thong (Golden egg yolk threads) which we have released a recipe for here.
These crepes are a delicious sweet dessert, and the texture of the soft and juicy stuffing contrasts nicely with the crispy golden brown crepe.
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Special Cooking Equipment Used
Step 1: Place 1 egg shell in a mortar and pestle and crush for a couple of minutes until the shell is broken into a powder. Then pour in 125 ml of water, mix with the crushed egg shell, and set aside.
Step 2: Now add 3 egg whites and 1/2 cup of sugar to a jug or bowl, and whisk for about 5 to 10 minutes until you are left with a thick cream.
Step 3: Next we need to make the crepe batter. By now the egg shell powder we made earlier should have settled at the bottom of the mortar and pestle. We just want to spoon out the water only into a mixing bowl, and then add 50g mung bean flour, 100g of rice flour, 1 egg, 150g of sugar, and 1/2 tbsp of coco powder to the bowl and whisk together until there are no lumps in the mixture.
Step 4: Now heat a non stick pan on a medium-low heat, and when hot, pour a small amount of batter onto the pan, and spread it out in a circular motion, so that you have a very thin layer of batter. Let the crepe cook for about 20 seconds or so, then spoon on some of the whipped cream we made, along with some of the golden egg yolk threads. When the crepe is crispy and light brown, which shouldn’t take more than a couple of minutes of cooking to achieve, carefully fold the crepe in half and remove from the pan. Repeat this process until all of your batter has been used up.
We hope you enjoyed this tasty Thai dessert recipe, stay tuned for plenty more Thai and Asian recipes still to come!
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