Khanom Buang Recipe (Thai Crepes)

• 100g rice flour
  
• 50g mung bean flour
  
• 150g sugar
• 125ml water
• 1 egg
• 1 egg shell
• 1/2 tbsp coco powder
• 3 egg whites
• 1/2 cup sugar
• 1/2 cup foi thong (golden egg yolk threads)

Special Cooking Equipment Used

• hand whisker
  
• mixing bowl
  
• non stick pan
  
• mortar and pestle

Cooking instructions

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.