Thai · PANTRYHOP RECIPE
Khanom Bueang (Thai Crispy Crepes)
40 minutes · 6 servings · vegetarian
Inspired by Thailand’s street-style crisp crepe snack, adapted with ready-made wrappers.
Ingredients
Check you have the quantities below.
- 12 ready-made mini crepes or thin tortillas
- 2 egg whites
- 2 tbsp sugar
- 1/2 cup shredded coconut, toasted
- 1/2 cup sweetened shredded coconut
- 1/3 cup golden egg threads or fine vermicelli, crushed
- 2 tbsp candied ginger, finely chopped
Let’s make it
- If needed, crisp the crepes in a dry skillet over medium heat until lightly golden.
- Beat the egg whites with sugar until foamy, then cook in a nonstick skillet as a thin omelette until fully set.
- Fill each crepe with the egg layer, toasted coconut, sweetened coconut, ginger, and egg threads.
- Fold and serve immediately so they stay crisp.
Let kids sprinkle the toppings themselves to make the snack more fun.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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