Kanom Bueang, Thai Crispy Pancakes, Thai Crispy Crepes
This khanom buang recipe makes Thailand's iconic crispy pancakes: a paper-thin rice-flour crepe cooked flat on a hot griddle, folded taco-style around sweet meringue cream and topped with golden foi thong egg threads. One serving is about 155 g (6 pieces).
Khanom buang dates back to the Ayutthaya period (1350–1767), when it was sold from street carts and temple fairs across Thailand. The golden foi thong threads on top trace to Portuguese egg-thread sweets, introduced to the Ayutthaya court by Maria Guyomar, which Thai cooks made their own with palm sugar and coconut. Vendors still cook the crepes the same way today: a thin smear of batter on a hot flat griddle, folded by hand the moment it crisps.
Pairs well with: Thai iced tea, hot jasmine tea & fresh mango
Provenance
Thailand
Thai Street Food
East & South Asia
Time Dedication
1h
30m prep • 30m cook
Batch Yield
4 Servings
639 kcal per serving
1 serving ≈ 155 g
Technical Skill
Intermediate
Intermediate (Griddle & Meringue)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Thai Street Food
Photo: Susan Slater, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1–2 per serving at home (USD)
A good khanom buang is judged by the shell: paper-thin, golden and shattering, never soft or chewy.
Execution Methodology & Culinary Technique
Prep Stage: Batter, Syrup and Meringue
30 Mins • Whisking & Whipping
Sift the rice flour and tapioca starch, then whisk in 40g sugar, a pinch of salt, the coconut milk, 120ml water and 2 egg whites into a thin, smooth batter and rest it 15 minutes. Meanwhile dissolve 160g sugar in 160ml water with a pinch of salt and 1 tsp lime juice for the syrup, strain the 3 yolks into a squeeze bottle, and set out the oil and shredded coconut.
Maestro Tip: Resting the batter lets the rice flour hydrate — skip it and the crepes turn gritty instead of shattering crisp.
12 Mins Gentle simmer, about 100°C (212°F)
Bring the syrup (160g sugar, 160ml water, a pinch of salt, 1 tsp lime juice) to a gentle simmer in a small saucepan. Drizzle the strained yolks in a thin, steady stream from the squeeze bottle, moving in slow circles over the syrup. Cook 1–2 minutes until the threads turn bright golden and firm, then lift them out with a slotted spoon onto a plate. Keep the syrup simmering in the pan — you need it hot for the meringue.
A thin stream makes fine silk-like threads; pour too fast and you get flat ribbons. If the threads clump, the syrup is boiling too hard — lower the heat.
Done when: Bright golden, firm threads that hold their shape when lifted.
8 Mins Room temperature, 20°C (68°F); syrup at about 115°C (239°F)
Beat the 3 egg whites with 1 tsp lime juice until soft peaks form. With the mixer running, slowly pour in about 4 tablespoons of the simmering-hot syrup in a thin stream and keep beating until the meringue is thick, glossy and holds stiff peaks, about 3–4 minutes. The hot syrup lightly cooks the whites and keeps the cream stable.
Pour the syrup down the side of the bowl, not onto the beaters, or it will spray. Stop as soon as the peaks stand up — over-beaten meringue turns grainy.
Done when: Thick, glossy meringue that holds a stiff peak when you lift the whisk.
10 Mins + 15 Mins Rest Room temperature, 20°C (68°F)
Sift the rice flour and tapioca starch into a bowl. Whisk in 40g sugar, a pinch of salt, the 240ml coconut milk, 120ml water and 2 egg whites until completely smooth, with no lumps. Rest 15 minutes so the rice flour hydrates.
The batter should be as thin as single cream — if it coats a spoon thickly, whisk in a tablespoon of water at a time.
Done when: Thin, smooth batter that runs off a spoon in a fine stream.
20 Mins, in batches Medium heat, about 180°C (350°F)
Set a large flat griddle or heavy frying pan over medium heat and brush it with the thinnest film of oil. Spoon about 1.5 tablespoons of batter onto the hot surface and spread it at once into a thin round, about 10 cm across, using the back of the spoon in a quick spiral. Cook 1–2 minutes until the edges lift, turn golden and crisp and the centre is dry. Do not flip. Work in batches of 3–4 — this makes about 24 crepes.
Speed matters: spread the batter within seconds of it hitting the pan, before it sets. If a crepe sticks, the pan is too cool; if it browns in seconds, it is too hot.
Done when: Paper-thin, golden at the edges, crisp enough to lift cleanly off the pan.
5 Mins Hot crepes, about 80°C (175°F)
While each crepe is still on the hot griddle, spoon about 1 tablespoon of meringue down its centre and top with a small pinch of foi thong threads and a sprinkle of shredded coconut if using. Fold the crepe in half over the filling like a taco, press the edges together gently, and lift it onto a cooling rack. Repeat with the remaining crepes — six pieces make one serving.
Fill and fold while the crepe is hot: as it cools it turns brittle and will crack instead of folding. Work one crepe at a time.
Done when: A crisp golden half-moon, the meringue peeking out, threads bright on top.
2 Mins Serve warm, about 60°C (140°F)
Arrange the khanom buang on a plate or cooling rack and serve immediately, while the shells are still shattering-crisp and the meringue is soft.
Khanom buang waits for no one — the shells soften within minutes, so call everyone to the table before the last batch leaves the griddle.
Done when: Warm, crisp shells with soft white meringue and golden threads.
Finishing Touches & Plating
Eat khanom buang warm from the griddle, with hot jasmine tea or Thai iced tea. The pleasure is the contrast: a shattering crisp shell, cloud-soft meringue, and the sweet chew of golden egg threads.
Nutritional Physiology & Benefits
Energy
639
kcal / serving
Protein
11g
Complete AA
Carbs
95g
Complex
Fats
26g
Healthy
| Energy | 639 kcal |
| Protein | 11 g |
| Carbohydrates | 95 g |
| Fat | 26 g |
| Fibre | 3.5 g |
| Sugar | 52.9 g |
| Sodium | 378 mg |
| Energy | 412 kcal |
| Protein | 6.9 g |
| Carbohydrates | 61.3 g |
| Fat | 16.5 g |
| Fibre | 2.3 g |
| Sugar | 34.1 g |
| Sodium | 244 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: B vitamins and iron (egg), vitamin E (egg yolk), potassium and magnesium (coconut milk), vitamin C (lime juice).
Naturally Gluten-Free
Rice flour and tapioca starch contain no gluten, so the crepes suit gluten-free eaters as written.
Quick Energy
Rice flour and sugar give fast, satisfying energy — a proper market snack for a hungry afternoon.
Easy Portions
Small hand-held pieces make portion control simple — take two or three instead of a whole plate.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Thai Iced Tea
Sweet, spiced iced tea is the classic market companion — its coolness balances the warm, crisp crepes.
Hot Jasmine Tea
Unsweetened jasmine tea cuts through the sugary meringue and keeps the snack from feeling heavy.
Sides
Fresh Mango
Ripe mango's bright acidity lifts the rich egg-thread sweetness and makes the crepes taste lighter.
More Pairings
Mango Sticky Rice
For a fuller dessert spread, mango sticky rice follows naturally — the same coconut-and-mango flavours, in a soft, creamy form that contrasts with the crisp khanom buang.
Complete menu
Serve khanom buang warm as an afternoon snack with Thai iced tea and fresh mango; for a fuller dessert spread, follow with mango sticky rice.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating Them After They Go Soft
Khanom buang softens within minutes as the meringue moistens the shell, and reheating never restores the shattering crispness — eat them fresh from the griddle. This is general food information, not medical advice.
Very Sweet Drinks With Them
The meringue and egg threads are already very sweet; a sugary soft drink on top adds sugar without adding flavour — choose unsweetened tea instead.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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