Description
Tiny, taco-shaped crispy Thai crepes. Filled with marshmallow-like fluffy meringue and topped with either sweet shredded egg yolks (Foy Thong) or savory dried shrimp/coconut.
Restaurants serving Khanom Bueang (Thai Crispy Crepes)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice/Mung bean flour
- Egg white(for meringue)
- Sugar
- Foy Thong (Sweet shredded yolk) or Shrimp floss(Savory)
Instructions
- Spread tiny circles of rice/mung bean batter on a griddle.
- Smear with egg white meringue.
- Add toppings (shredded yolk), fold in half when crispy.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Fried gyoza skins with meringue (substitute)
Pairing
Thai Tea
Trivia
[Difference] Japanese crepes are soft and chewy; Khanom Bueang is distinctively baked until it shatters like a crispy wafer cracker.
Eating tips & etiquette
Eat in one bite. The crispy shell shatters, instantly melting into the fluffy sweet meringue. Sold in two types: Sweet (Wan) and Savory (Kem).
Allergen
Egg, (Shrimp if savory)