Khanom Buang (Thai Crispy Pancakes) on a Flat Griddle

What Are Khanom Buang?

Khanom buang are Thai crispy pancakes, often called Thai crepes. They are a popular street food made by cooking a thin batter on a hot flat griddle until it becomes a delicate, lacy shell. The shell is then filled with sweet or savory toppings, folded into a taco shape, and eaten immediately. The batter typically includes rice flour, mung bean flour, sugar, and egg, giving the shells a light, airy crunch that shatters when you bite into it.

Visually, khanom buang shells are thin, round, and golden with tiny bubbles forming a web-like pattern. They are usually about 4 to 5 inches in diameter. The fillings add vibrant colors: sweet shredded coconut tinted yellow or green, bright orange threads of Foi Thong (sweet egg yolk threads), and small pink meringues shine against the pale shell. Savory versions have a soft white coconut cream base topped with chopped shrimp, cilantro, and red chili for a pop of color.

The aroma is a blend of toasted coconut, sweet pandan, and a hint of smoky from the griddle. The texture contrast is key: crisp shell, soft cream, chewy coconut, and crunchy toppings like fried shallots or roasted peanuts.

Essential Tools and Ingredients for a Flat Griddle

A flat griddle is ideal for making khanom buang because it provides even heat and enough space to cook multiple shells. If you have a traditional round cast-iron griddle, that works well, but any flat, nonstick griddle or crepe pan will do. You will also need a flat spatula for spreading, a palette knife or thin spatula for lifting, and small spoons for toppings. A pastry brush helps oil the surface lightly between batches.

Ingredients for the shells: plain rice flour, tapioca flour (or arrowroot starch), mung bean flour, sugar, egg yolks, and water. Some recipes add a pinch of salt and a drop of lime water (calcium hydroxide solution) for extra crispness, but it is optional. The rice flour gives the structure, tapioca adds crispness, mung bean flour aids browning, and egg yolks enrich the flavor and color.

Sweet toppings traditionally include: sweetened shredded coconut (often split into portions tinted with pandan or food coloring), Foi Thong (golden egg yolk threads made by drizzling duck egg yolk into syrup), and small drops of sweet meringue or whipped cream. Savory toppings include a thick coconut cream (mixed with cooked shrimp or crab, chopped cilantro, and a little salt), plus extra chopped cilantro and red chili slices.

Foi Thong is a delicate garnish made by cooking egg yolks passed through a narrow funnel into boiling syrup, creating thin, golden threads. It adds sweetness and a melt-in-the-mouth texture that contrasts with the crisp shell.

If you cannot find mung bean flour, you can use more rice flour, but the shell may be less light. Tapioca flour can be substituted with arrowroot or cornstarch, though cornstarch may make the shell slightly chewier. For sweet coconut, you can use desiccated coconut moistened with sugar syrup and a drop of pandan extract or vanilla. For a quick savory filling, use thick coconut cream or Greek yogurt mixed with a little salt and cooked minced shrimp or tofu.

Step-by-Step: Making Khanom Buang on a Flat Griddle

1. Prepare the Batter

Make the batter first. In a bowl, mix 1 cup rice flour, 2 tablespoons tapioca flour, 2 tablespoons mung bean flour, 1/4 cup sugar, and a pinch of salt. Add 2 egg yolks and 1 cup water gradually, whisking until smooth. The batter should be thin, like heavy cream. Let it rest for 30 minutes to allow the flours to hydrate, which helps the shells crisp.

2. Lightly Oil the Griddle

Heat the flat griddle over medium-low heat. It should be hot but not smoking; around 160–180°C (320–350°F) if you have an infrared thermometer. Brush the surface with a very thin layer of vegetable oil using a paper towel or pastry brush. Too much oil will make the shells greasy and prevent lacy holes from forming.

3. Spread the Batter Thin

For each pancake, pour about 1 tablespoon of batter onto the griddle. Immediately spread it into a thin circle using the back of a spoon or a small offset spatula, using a spiral motion outward. The layer should be about 1 mm thick. Do not try to make it perfect; small gaps will create the characteristic holes.

4. Cook the Shell

Let the shell cook for 1–2 minutes. You will see the edges lift and the surface dry out. The bottom will turn golden with brown spots. If it sticks, the griddle is too cold; if it burns quickly, lower the heat. Use a thin metal spatula to gently lift one edge and check the color. Once golden, slide the spatula under and flip the shell over. Cook the second side for just 30–60 seconds to dry it slightly; it should remain pale, not brown. Remove the shell and place it on a wire rack. Repeat with remaining batter, re-oiling the griddle lightly every few shells.

5. Prepare the Sweet and Savory Toppings

While shells cool, prepare toppings. For sweet coconut: combine 1 cup shredded coconut, 1/4 cup sugar, 2 tablespoons water, and a few drops of pandan or food coloring. Warm in a pan until the sugar dissolves and the coconut is moist but not wet. Set aside. For savory coconut cream: heat 1/2 cup thick coconut cream with 1/2 teaspoon salt and 1 tablespoon sugar. Stir in 1/4 cup cooked shrimp (chopped) and 1 tablespoon finely chopped cilantro. Keep warm. If using Foi Thong, have it ready; you can buy it at Asian markets or make it by drizzling egg yolk into syrup (advanced).

6. Assemble the Khanom Buang

Take a cooled shell. For the sweet version, spread a small spoonful of sweet coconut across the center, add a few strands of Foi Thong, and optionally a dot of meringue or a sprinkle of toasted sesame. Fold the shell in half like a taco. For the savory version, spoon a line of the shrimp coconut cream down the center, top with extra cilantro leaves and a slice of red chili, then fold. Serve immediately while the shell is crisp.

Common Mistakes and How to Avoid Them

• Batter too thick: The shell will be dense and chewy instead of light. Add a little water, 1 tablespoon at a time, until the consistency is like thin cream.
• Griddle too hot: The batter may brown or burn before it forms holes. Reduce heat and test with a small drop of batter; it should sizzle gently, not splatter.
• Shells not crisp: If the shell is soft after cooling, the batter may have too much liquid or the shell was not cooked long enough. Cook a little longer on the first side until edges are dry and golden.
• Toppings too wet: Excess moisture from toppings will make the shell soggy. Drain any liquid from fruit or coconut cream, and assemble just before serving.

Taste and Serving Suggestions

Khanom buang offer a fascinating mix of textures and flavors. The shell is crunchy and slightly sweet. The sweet filling is rich and fragrant with coconut; Foi Thong adds a silky, eggy sweetness; the meringue adds a light sugary crunch. The savory filling is creamy and salty with umami from shrimp and freshness from cilantro and chili.

Serve khanom buang as a snack or dessert with Thai iced tea or fresh fruit. They are best eaten within minutes of assembly, so set up a topping station and let guests fill their own shells. For a modern twist, you can add a small spoon of mango sticky rice filling or a drizzle of chocolate sauce, but the traditional combination is hard to beat.

Comparison: Khanom Buang vs. Other Crispy Pancakes