Khanom Buang (Thai Crispy Crepes)

Instructions

1. 1

   Combine rice flour, mung bean flour, all-purpose flour, turmeric powder, white lime paste, and salt in a large mixing bowl.

2. 2

   Gradually add 1 cup of water to the flour mixture, whisking continuously until a smooth, lump-free batter forms with a thin, pourable consistency. Set aside to rest for 20 minutes.

3. 3

   Meanwhile, prepare the sweet coconut topping by mixing grated fresh coconut with palm sugar and 2 tablespoons coconut milk in a small saucepan. Cook over low heat for 5 minutes until slightly sticky and fragrant, then set aside.

4. 4

   Prepare the savory topping by gently mixing shredded salted egg yolk with finely shredded kaffir lime leaves and set aside.

5. 5

   Make the meringue filling by beating egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Fold in jasmine extract.

6. 6

   Heat a khanom buang pan or a small flat non-stick skillet (5-6 inches) over medium-low heat. Brush lightly with vegetable oil.

7. 7

   Pour approximately 2 tablespoons of batter onto the center of the pan and quickly use the back of a spoon or a circular spreader to spread the batter in a thin, even circular shape about 4-5 inches in diameter.