Khanom Buang

1. 1

   Prepare the Foi Thong (Sweet Egg Threads)

2. 2

   Create the Egg Threads

3. 3

   Make the Meringue

4. 4

   Prepare the Crepe Batter

5. 5

   Heat the Griddle

6. 6

   Cook the Crepes

7. 7

   Add the Toppings

8. 8

   Finish Cooking

9. 9

   Fold and Serve

• •The red lime stone paste (water mixed with lime) is absolutely essential for achieving the signature crispiness of khanom buang - do not prepare this recipe without it.
• •The griddle must be very hot (high heat, but not maximum) to ensure the crepes become crispy rather than soft.
• •Work quickly when spreading the batter to create thin, even crepes before the batter sets.
• •Sweet Thai crepes are best served warm to maintain their crispiness - they lose their texture as they cool.
• •The meringue will be slowly cooked on the griddle with the crepe, so it's safe not to torch or pre-bake the meringue.
• •Practice makes perfect with this recipe - street vendors spend years perfecting the technique of creating perfectly round, crispy crepes.
• •You can substitute shredded coconut for shrimp in the savory version for a vegetarian option.
• •Adding Ovaltine to the batter creates a malty chocolate flavor, but this is optional.
• •Store foi thong in syrup if making ahead, and drain before using as a topping.

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  thai-tea
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  nam-yen
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  khanom-tokyo
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  kluay-thot

Khanom Buang (ขนมเบื้อง), also known as Thai Crispy Crepes or Thai Crispy Pancakes, is a traditional Thai dessert whose history can be traced back over 600 years to the Ayutthaya Period (1351-1767 CE). This ancient sweet snack has been a beloved part of Thai culinary culture for centuries and represents the sophisticated dessert-making traditions that flourished in the royal courts and spread throughout Thai society. The dessert's name 'buang' is believed to come from its curved, folded shape. Originally, khanom buang was made exclusively for special occasions and royal ceremonies, but over time it became democratized as a popular street food. Street vendors throughout Thailand, particularly in Bangkok, have elevated khanom buang-making to an art form, using specialized equipment including round griddles and unique circular spreaders (kra-ja) to achieve the perfect thin, crispy texture. The addition of red lime stone paste to create crispiness demonstrates the ingenuity of Thai dessert makers. Today, khanom buang is found at markets, floating markets, food courts, and street corners throughout Thailand, with vendors often specializing in either the sweet or savory version. The dessert remains a testament to Thai street food culture and the preservation of traditional culinary techniques passed down through generations.

True authentic khanom buang requires several key elements that distinguish it from similar crepes: First, the use of red lime stone paste (water mixed with slaked lime) in the batter is absolutely essential - this creates the signature crispiness that makes khanom buang unique. Second, authentic versions use a combination of rice flour and mung bean flour, not wheat flour. Third, the crepes must be made on a very hot griddle and spread extremely thin using a specialized circular spreader (kra-ja) in a specific wrist motion that takes years to perfect. Fourth, traditional sweet versions must include foi thong (golden egg threads made from egg yolks simmered in pandan-scented syrup), not just any sweet topping. The meringue should be fluffy and marshmallow-like, and it's cooked on the griddle with the crepe rather than being pre-baked. For savory versions, authentic recipes use either small dried shrimp or shredded coconut (never large prawns) mixed with coconut cream and seasoned with white pepper and coriander. The crepes should be paper-thin, extremely crispy around the edges, and folded while hot to create the characteristic taco shape. Street vendors in Thailand typically sell these at 30-35 baht per piece, and the best versions are found at specialized vendors who have perfected their technique over many years. The griddle temperature, batter consistency, spreading technique, and timing are all critical factors that separate authentic khanom buang from imitations.