Khanom Buang (Thai Crispy Crepes)

Ingredients

• 1 cup rice flour
• 2 tablespoons mung bean flour
• 1 tablespoon all-purpose flour
• 1 cup water
• 1/4 teaspoon turmeric powder (for yellow color)
• 1/4 teaspoon white lime paste (calcium hydroxide, for crispiness)
• 1/2 teaspoon salt
• 3 egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon jasmine extract or rose water
• 1/2 cup grated fresh coconut (for sweet topping)
• 2 tablespoons palm sugar, finely chopped
• 1/2 cup shredded salted egg yolk (khai khem) for savory topping
• 2 tablespoons finely shredded kaffir lime leaves
• 2 tablespoons coconut milk
• 1 teaspoon vegetable oil for greasing the pan

Instructions

1. Combine rice flour, mung bean flour, all-purpose flour, turmeric powder, white lime paste, and salt in a large mixing bowl.
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. 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. Prepare the savory topping by gently mixing shredded salted egg yolk with finely shredded kaffir lime leaves and set aside.
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. 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. 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.
8. Cook for 1 to 2 minutes until the edges of the crepe start to lift and the surface appears dry and lightly crisp, but do not flip.
9. While the crepe is still on the heat, quickly spread a thin layer of meringue over one half of the crepe using a small spatula.
10. Add a small amount of the sweet coconut topping onto the meringue-covered half, then add a few shreds of salted egg yolk and kaffir lime leaves on top.
11. Gently fold the plain side of the crepe over the filled side to form a half-moon shape, pressing lightly to seal.
12. Carefully slide the finished khanom buang off the pan onto a plate and repeat the process with the remaining batter and toppings.
13. Serve immediately while still crispy and warm, arranging them neatly on a serving platter.